25A Belgian Blond Ale
Belgian Blonde 25A
ABV6.2% OG1.057 FG1.010Grain bill
| Weyermann Barke Pilsner Malt | 4.6 kg | 77.3% |
| Weyermann Vienna Malt | 0.9 kg | 15.2% |
| D45 Candi Syrup | 0.45 kg | 7.5% |
Adjuncts
| Yeast Nutrient | 4 g @ 10 min |
| Whirlfloc | 1 tablet @ 10 min |
| Zinc | 0.5 tablet @ 10 min |
Hop schedule
| Hop | 60 min | 10 min |
|---|---|---|
| Czech Saaz | 65g | 20g |
Yeast
| LalBrew Abbaye | 2 packets |
Water additions
| Calcium Sulfate | 6 g |
| Calcium Chloride | 2 g |
| Magnesium Sulfate | 1 g |
About This Beer
Vallée D’Blonde, a 25A brewed for Euroclash 2026 on 19 February, and the first batch on the BrewZilla 65L.
A classic 25A build: Weyermann Barke Pilsner as the base, Vienna for body, D45 Candi Syrup for warmth and colour. Czech Saaz is the single hop, understated and herbal.
It pulled double duty as a yeast nursery. Abbaye was cropped off this batch to repitch into the Dubbel six weeks later.
Brew day
Step mash, ramped and mashed out, on the new 65 L system. Both pH readings landed where they were wanted. Ninety minute boil, with the candi syrup, yeast nutrient, Whirlfloc and zinc all in at 10 minutes. A litre of top-up post-boil, then into the FermZilla.
The 65 L system handled the batch comfortably.
Fermentation
Two packets of Abbaye at 18°C, with a gradual ramp to 24°C over eight days to encourage full attenuation and let the strain express its esters. Cooling started at day 14, down to 7°C for conditioning. Clean throughout, no drama.
The result
Kegged 8 March by closed transfer, with extra volume into PET bottles for competition entries. Carbonated to 3.0 volumes, the higher end and appropriate for the style.
Appearance leans darker than 25A expects. The D45 and the Vienna push it toward amber rather than pale golden, which will likely cost points on the judging sheet.
Flavour is where it earns its keep. Good malt character, well balanced, and the Saaz comes through subtly but clearly: herbal, slightly spicy, appropriately restrained. The D45 adds a soft warmth rather than overt sweetness. Nothing out of place.
What is next
Colour is the thing to address. Either pull the Vienna back significantly or swap the D45 for a lighter candi syrup, D5 or clear, which would keep the fermentability and character without pushing toward amber.
Head retention deserves a look too. A small addition of Carapils or flaked wheat might improve foam stability without changing flavour noticeably.