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Old 12-15-2011, 05:36 AM   #1
Jan 2011
Pittsburg, KS
Posts: 1,867
Liked 23 Times on 20 Posts

Recipe Type: All Grain   
Yeast: 3655 Belgian Schelde Ale   
Yeast Starter: 1.2 L   
Additional Yeast or Yeast Starter: N/a   
Batch Size (Gallons): 5.5   
Original Gravity: 1.061   
Final Gravity: 1.008   
IBU: 47   
Boiling Time (Minutes): 90   
Color: 3 SRM   
Primary Fermentation (# of Days & Temp): Pitched at 65, ended at 75 after two days   
Additional Fermentation: N/a   
Secondary Fermentation (# of Days & Temp): Never   
Tasting Notes: See Below   

12 lbs Castle Pilsner

2 Ounces Saaz 5.5% AAU @ FWH
0.5 Ounces Styrian Goldings 3.9% AAU @ 15
0.5 Ounces Styrian Goldings 3.9% AAU @ 5
1 Ounces Saaz 5.5% AAU @ Flameout
1 Ounces Styrian Goldings 3.9% AAU Dry Hopped 7 Days
1 Tab Whirflock @ 15 minutes
0.6 TSP Wyeast Yeast Nutrient 10 Mins

Wyeast 3655 Belgian Schelde Ale
Source: 1 Smack Packs
Starter: 1.2L

Pitching Temp: 65
Finishing Temp: 75
Temp Timeframe: 2 Days

Infused 4 Gallons @ 151 for 83 Minutes
Batch Sparged 3 gallons @ 170 for 15 mins
Batch Sparged 2 gallons @ 170 for 15 mins

Primed with Kegged to 3 volumes

ABV: 7.17%

Look: Clear with some haze, seems to be clearing up as it lagers longer. Effervesent, large head that fades quicker than normal but lasts as a soapy ring.

Aroma: Definate orange esters, some slight lemon, hop aroma is large with plesant hoppy aroma of Styrians up front and some very slight earthiness

Taste: Malt is apparent and hops are very upfront, it's a very smooth bittering, really doesn’t taste like 47 IBUs but that's what it is. Well rounded as malt carriers hops perfectly while letting them shine. Belgian orange and lemon esters present and you feel them and I feel they are enhanced by the hops which are making this an actually well rounded brew, very cohesive and for a Belgian relatively clean.

Mouthfeel: Fairly light, no carbonic bite, Finishes dry

Drinkability: Utmost IMO, another brew again when this strain is available.
Time to have some fun

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Old 12-16-2011, 04:30 PM   #2
Nov 2010
Ada, MI
Posts: 579
Liked 9 Times on 9 Posts

This looks nice! Looks a lot like De Ranke's XX Bitter, which I quite like. It is very drinkable; seems to help digestion rather than hinder it. Have you had that? Does this compare?

How long did you wait to prime and keg? I suspect it wasn't after 2 days, which is the only timeframe I see in your post. How long grain-glass?

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Old 12-16-2011, 04:52 PM   #3
Jan 2011
Pittsburg, KS
Posts: 1,867
Liked 23 Times on 20 Posts

Thanks man! You're right, I left it in the fermentor for three weeks, dry hopping for the last week.

It is light enough that I do not ever feel full from it, regardless of the amount drank.

Actual primary fermentation only took two days but I did let it condition on the yeast cake for just about another three weeks. Kegged it after that and ready to drink about 9 days from kegging.
Time to have some fun

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Old 12-17-2013, 01:22 AM   #4
Jan 2008
Posts: 2,075
Liked 278 Times on 195 Posts

This sounds really interesting. I remember being mesmerized when I had a fresh orval in Belgium. The dryhop flavor that never makes the travel across the ocean blew me away. I know it's been a while, any further thoughts/refinement on this recipe?

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Old 03-16-2014, 08:12 AM   #5
Jan 2014
Posts: 216
Liked 7 Times on 7 Posts

This looks awesome! I'm thinking about brewing this, with some strawberries added!!
You think i should add them when I go to secondary after like 3 weeks?
Like 5# for 5g I'm thinking?

Sent from my iPhone using Home Brew

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