Belgian Style - Belgian Blond Ale
The Belgian Blond Ale has a similar strength as a dubbel and a similar character as a Belgian Strong Golden Ale or a Tripel, although its a bit sweeter and not as bitter. Often it has a lager like character, which give it a cleaner profile in comparison to other beer styles. Smooth, light to moderate Pils malt sweetness initially with some lightly caramelized sugar or honey-like sweetness on the palate. Often it has a little spicyness coming from the hops or other ingredients.
Programmed infusion process; pH 5.3
- 60 ‘ at 63 °C
- 30 ‘ at 72 °C
- 1’ at 78 °C; sparging at 80 °C
- boiling: 90 min;
- first hop: 10 min;
- second: 50 min;
- third: 90 min;
- Extra sugar: 85 min.
Rest of process
- Whirlpool or centrifuge
- Fermentation for 7 days at 21 °C
- Yeast collection
- Maturation or secondary fermentation for 1 week at 17 °C – 19 °C
- Conditioning for 1 week at 0 °C - 1 °C
- Remove the sediment.
- Refermentation in the bottle: 10 – 15 days at 21 – 22 °C (warm dark room)
The amount of sugar is in relation with:
- residual sugar from main fermentation
- residual CO2
- the desired CO2 content e.g. 6‐7 g / lit. CO2
The amount of hop is also related to the isomerisation yield in the brewery.
This recipe is a guideline provided by Dingemans Maltings. Some modifications may be required depending the used ingredients and the technological conditions of the brewery. Dingemans cannot be held responsible for the final beer quality.
- ‹ Previous
- Next ›