Cardinals Fan has made the request for this final version of Recipe of the month. Starting with the new year the RoTM is going to get an overhaul and will be run a bit differently.

Below are the guidelines for a Belgian Blond Ale. If you have a recipe of your own feel free to post it!

18A. Belgian Blond Ale
Aroma: Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.

Appearance: Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.

Flavor: Smooth, light to moderate Pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.

Mouthfeel: Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.

Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish.

Comments: Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term “Blond,” while the French spell it “Blonde.” Most commercial examples are in the 6.5 – 7% ABV range. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style.

History: Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed.

Ingredients: Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, noble, Styrian Goldings or East Kent Goldings hops. No spices are traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).

Vital Statistics: OG: 1.062 – 1.075
IBUs: 15 – 30 FG: 1.008 – 1.018
SRM: 4 – 7 ABV: 6 – 7.5%

Commercial Examples: Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale

Yay!! Mine isn't quite a Belgian Blonde BUT it is a blonde ale. It's also my first all grain. I would love to get one or two from someone else so I can compare them. Anyone who sends me one will get one from me as well. Recipe below:

Style: Blonde Ale
Batch: 2.50 galAll Grain

Characteristics
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Recipe Gravity: 1.059 OG
Recipe Bitterness: 21 IBU
Recipe Color: 6° SRM
Estimated FG: 1.015
Alcohol by Volume: 5.7%
Alcohol by Weight: 4.5%

Ingredients
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CaraPils 0.25 lb, Grain, Mashed
Crystal 20L 0.25 lb, Grain, Mashed
Two-row (US) 5.00 lb, Grain, Mashed
Vienna (US) 0.25 lb, Grain, Mashed

Cascade 0.25 oz, Pellet, 5 minutes
Cascade 0.25 oz, Pellet, 20 minutes
Cascade 0.33 oz, Pellet, 55 minutes

English Ale yeast 1.00 unit, Yeast, Danstar Nottingham

Not sure if I'm going to do the 2-pot method or BIAB on this one. I have a good walkthrough on the 2-pot method but not on the BIAB. Anyone wanna give a quick walkthrough or post a link to one?

BIAB

All the info you seek...

I'll probably sit this one out. Not that I've actually shipped anybody any beer relating to the BotM yet, but even so, I don't know that I'll even get around to brewing this one.

I really hope someone brews this....or at least sends me something they have brewed. I really want to try and review someone else's brew!!

Here's a recipe I'd consider if I was going to brew a Belgian Blonde:
4 lbs Franco Belges Pale Malt
2 lbs Belgian Aromatic
1/2 lb Belgian Candi Syrup Simplicity

FWH Hallertau to the 30 max IBU

Wyeast Belgian Ardennes (3522)

2.2ish gal final volume

OK Cardinalsfan, send me your address in a message. I have one beer left that I brewed last march. here is the recipe.

2.75G
7lb 12oz Belgian Pilsner
10 oz Belgian candy Sugar light
9 oz Belgian Caravienne
5 oz Belgian Aromatic

60 min 2/3oz Czech Saaz/Willamette blend
20 min 1/3oz " "