Belgian Blond Ale – All Grain



Made with all the stuff I had on hand - the last remnants of pils and 2 row; wheat.

Added sucrose addition to primary after vigorous fermentation had subsided (August 27, 2009).

Unfortunately, about 2.5 gallons of this one was lost to the kegerator floor due to a malfuncitioning keg disconnect (I'm just glad I could save the other half). If it's good, I'll make it again (October 20, 2009).

Malts and Grains

Amount Malt/Grain %
4.00 pounds Belgian Plisen Malt 33.3%
4.00 pounds American Wheat Malt 33.3%
4.00 pounds American Pale Malt (2-Row) 33.3%
12.00 pounds Total Grain Weight 100%


Amount Adjunct
1.00 pounds Sucrose (Table Sugar)


Amount Hop Time AA
0.25 ounces Magnum 60 min 13.5%
1.00 ounces Kent Golding 30 min 5.5%
0.50 ounces Kent Golding 1 min 5.5%
1.75 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Bastogne Belgian Ale White Labs WLP510 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile


Water Profile Denver, Colorado


  • Single infusion mash at 151-152° for at least 60 minutes.
  • Add hops according to schedule.
  • Add sugar in the last 15 minutes along with Irish Moss. As an option, add the sugar in secondary instead of the boil - mix with some water and boil to make a syrup.
  • Cool to fermentation temperature.
  • Ferment for in primary at 70° for seven days. Secondary ferment for at least seven days. Age for at least 60 days.


Fermentation and Aging

22 days @ 76° F
60 days @ 68° F

Bastogne Golden Blonde

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 4    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 90    
OG: 1.075 / 18.2° P    
Mash PH:      
Boil PH:      

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