Fishing Rights

From London Amateur Brewers Wiki
Jump to navigation Jump to search

By James Pettifor (Anglian Craft Brewers)

Recipe is part of Recipe Index

BJCP 2021 Style 25A Belgian Blond Ale

I was hoping to get somewhere close to Affligem blond of which I am rather fond...not entirely sure that I did, but happy that I produced a beer that not only did I like, but so did the judges and others who sampled it. As with many Belgian beers, it is deceptively simple.
I've made this beer twice. The first version used a mix of clear and dark Candi sugars and slightly higher bitterness which made it a little darker and bitter than the above version. I think the second version has worked better.
Doubtless there will be a third at some point!


Scottish National Homebrew Competition 2022 (Remote judging, Jan/Feb 2022)

1st - Light Belgian Ales


  • IBU 22
  • ABV 7%
  • OG 1.058-1.062
  • FG 1.005
  • EBC 7
  • 23 litres into fermenter.



Water was a mix of very hard Ipswich water and RO/demineralised water with additions of CRS/AMS to reduce the alkalinity to a bare minimum, and Calcium Chloride and Gypsum to achieve approx 100ppm Ca+, minimal Mg+/Na+ and balanced CL-/SO4- at around 120ppm.

Use favourite water calculator to get somewhere near this.


  • 6kg Dingemans Belgian Pilsner malt
  • 200g golden granulated (cane) sugar added late in the boil


  • Magnum for 12-13 IBU @ 60 minutes
  • Styrian Goldings pellets for 4-5 IBU @ 15 mins
  • Saaz whole hops for 4-5 IBU @ 15 mins


  • WLP550 Belgian Ale Yeast, grew a starter to give me c.11 million cells/ml



  • 63C for 30 mins
  • 70C for a further 30 mins


  • 60 minute boil
  • Add sugar near end of boil
  • Add 1/2 protafloc tablet near end of boil


  • Start at 20C
  • After a day increase the set temperature to 25C for a further 5-6 days until a steady gravity reading is reached
  • Cold crash below 4C for a week


  • Prime and bottling to achieve 3 volumes of CO2.