Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

More Fun Blonde

During the 7th annual Pro-Am competition in 2011, AHA member Jay Shambo was awarded the gold medal for his Belgian ale, the More Fun Blonde. Shambo had the opportunity to brew his recipe with New Belgium Brewing Company in Ft. Collins, Colorado. Shambo entered his cloned Trappist blonde in a Fort Collins brew club competition put on by the Liquid Poets Society. After that, New Belgium picked it for the brewery’s 2012 GABF Pro-Am bid. “It’s a simple recipe,” Shambo said. “The trick is making the yeast work for you.”

This recipe was originally featured in “Winners Circle” written by Amahl Turczyn in the Jan/Feb 2013 issue of Zymurgy. 

More Fun Blonde | Belgian Blond Ale

Ingredients

  • For 5 gallons (18.9 L)
    • 8.5 lb. (2.72 kg) German Pils malt
    • 2.0 lb. (0.9 kg) American pale malt
    • 13.0 oz. (369 g) dextrose
    • 0.5 oz. (14 g) Northern Brewer pellets, 9% a.a. (60 min.)
    • 0.6 oz. (17 g) Northern Brewer pellets, 9% a.a. (20 min.)
    • 0.7 oz. (20 g) Willamette pellets, 5% a.a. (20 min.)
    • 0.5 oz. (14 g) Willamette pellets, 5% a.a. (0 min.)
    • Westmalle ale yeast

    Specifications

    • Original Gravity: 1.067
    • Final Gravity: 1.007
    • ABV: 7.8%
    • IBU: 34
    • SRM: 4

    Directions

    Use tap water, preferably from Fort Collins, which “is fairly neutral and great without additions for all but the hoppiest and darkest beers.” Mash for 60 minutes at 152°F (67°C). Batch sparge. Chill to 65°F (18°C), pitch yeast, and raise to 75°F (24°C) over 36 hours. Hold at 75°F (24°C) for the remainder of fermentation.

    During the 7th annual Pro-Am competition in 2011, AHA member Jay Shambo was awarded the gold medal for his Belgian ale, the More Fun Blonde. Shambo had the opportunity to brew his recipe with New Belgium Brewing Company in Ft. Collins, Colorado. Shambo entered his cloned Trappist blonde in a Fort Collins brew club competition put on by the Liquid Poets Society. After that, New Belgium picked it for the brewery’s 2012 GABF Pro-Am bid. “It’s a simple recipe,” Shambo said. “The trick is making the yeast work for you.” This recipe was originally featured in “Winners Circle” written by Amahl Turczyn in the Jan/Feb 2013 issue of Zymurgy. 

    Extract Version:

    Substitute 8 lb. (3.63 kg) pale malt extract syrup for Pils and pale malts.