Suregork Loves Beer

Beer Reviews, Homebrew, Rambling

Homebrew: Wedding Blond – Belgian Blond


I just came back from the 35th EBC Congress in Porto, where there were some really interesting presentations and posters. I’m currently writing up a post with a summary of the topics that are relevant to homebrewers, and I should hopefully have it ready during next week! Today I also brewed the second batch of beer for my wedding in August (see my previous post for the Wedding Pils): a Belgian Blond based on a recipe I brewed almost three years ago. The beer I brewed then was light, hoppy and featured some nice esters and phenolics from the yeast in the aroma. Should be perfect for a warm summer day, perhaps together with the seafood on the menu.

The recipe is quite simple, featuring a malt bill of mainly Pilsner malt, with just hints of flaked oats and cane sugar, to contribute some more mouthfeel and dry out the beer. I aimed for an original gravity of around 1.050, in order to get a beer with around 5.5% ABV. For the hops, I again used Herkules for bittering, but instead added some Styrian Goldings and Saphir towards the end of the boil. I pitched a 1L starter of WLP530 (Abbey Ale) after I had cooled the wort down to around 20C. My fermentation fridge is still occupied by the Pilsner, so chose to ferment this at room temperature. This should help bring out some yeast tones in the aroma as well. I placed the fermenter in a slightly colder room (~ 18C), but I imagine the wort temperature will rise to about 23C during active fermentation. I checked the fermenter 5 hours after pitching and there was already rapid bubbling in the airlock meaning that the yeast was already chewing through the sugars. Another smooth brewday!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
21 L 60 min 34.3 IBUs 6.9 EBC 1.052 1.008 5.7 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Pale Ale 16 B 1.048 - 1.054 1.01 - 1.014 20 - 30 15.8 - 27.6 2.1 - 2.7 4.8 - 5.5 %


Name Amount %
Pilsner 4.5 kg 89.64
Oats, Flaked 200 g 3.98
Cane (Beet) Sugar 320 g 6.37


Name Amount Time Use Form Alpha %
Herkules 12 g 60 min Boil Pellet 19
Styrian Goldings 28 g 15 min Boil Pellet 4.4
Saphir 28 g 0 min Boil Pellet 3.5


Name Amount Time Use Type
Calcium Chloride 6.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 3.00 g 60 min Mash Water Agent
Lactic Acid 2.00 ml 60 min Mash Water Agent


Name Lab Attenuation Temperature
Abbey Ale (WLP530) White Labs 78% 18.89°C - 22.22°C


Step Temperature Time
Mash In 66.67°C 60 min

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