1. Recipes

The Blondster Belgian Blonde Ale

ABV: 6.9%

IBU: 23

SRM: 5

OG: 1.063 (15.5°P)

FG: 1.010 (2.5°P)

Link to article
gold medal hazy beer in glass

Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.

Jeffrey Lampman of Morro Bay, CA, a member of the San Luis Obispo Brewers (SLOB), won a gold medal in Category 24: Belgian Ale in the 2024 National Homebrew Competition Final Round. Lampman’s Belgian Blonde Ale earned gold out of 97 entries.

Lampman shared this about the Blondster: “A delicious golden ale at a moderate alcohol strength.”

Belgian Blonde

Brewed 1 time

Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.

Jeffrey Lampman of Morro Bay, CA, a member of the San Luis Obispo Brewers (SLOB), won a gold medal in Category 24: Belgian Ale in the 2024 National Homebrew Competition Final Round. Lampman’s Belgian Blonde Ale earned gold out of 97 entries.

Lampman shared this about the Blondster: “A delicious golden ale at a moderate alcohol strength.”

Ingredients:

  • MALTS & ADJUNCTS
  • 7 lb. (3.18 kg) Belgian Pilsner malt
  • 2 lb. (0.91 kg) Belgian pale malt
  • 2 lb. (0.91 kg) torrified wheat
  • 1.25 lb. (0.57 kg) light brown sugar (in primary)
  • 5 oz. (142 g) light brown sugar (at kegging)
  • HOPS
  • 1 oz. (28 g) Kent Golding, 4.2% a.a. @ 60 min
  • 0.176 oz. (5 g) Magnum, 14% a.a. @ 60 min
  • 0.75 oz. (21 g) Perle, 7.2% a.a. @ 10 min.
  • YEAST
  • 1 pack Wyeast 3787 Belgian High Gravity ale yeast, in primary
  • 1 pack Lalvin EC-1118 dry yeast, at kegging
  • WATER
  • Ca 39 ppm, Mg 16 ppm, Na 27 ppm, Cl 72 ppm, SO4 85 ppm, HCO3 115 ppm
  • ADDITIONAL ITEMS
  • 1 tablet Whirlfloc @ 10 minutes

Specifications:

Yield: 5 U.S. gal. (18.93 L)

Original Gravity: 1.063 (15.5°P)

Final Gravity: 1.010 (2.5°P)

ABV: 6.9%

IBU: 23

SRM: 5

Efficiency: 78%

Directions:

Mash all the grains at 149°F (65°C) for 1 hour. Transfer enough wort to boil kettle for 5.5 gallons (20.82 L) at end of boil and boil 1.5 hours. At 30 minutes add first 2 hops, at 80 minutes add last hop and Whirlfloc, at 90 minutes flameout and cool to 68°F (20°C). Transfer to fermenter and add Wyeast 3787. At 2/3 into fermentation add 1.25 lb. light brown sugar. When the fermentation is finished transfer to keg and add 5 grams light brown sugar with the Lalvin yeast and let sit for 1 month at room temperature. Age for a couple of months, chill and enjoy.

Suggested Beer Recipes