Light & blonde · BJCP —
Blonde Table Beer
A Belgian table beer of about 2% ABV: clear gold, medium body from oats, gently fruity — sessionable all day.
- Light fruit
- Malty
- Very low alcohol
Origin: BelgiumDifficulty: EasyReady in: 5 weeks
Recipe source: Castle Malting® — Blonde Table Beer · view original ↗ (scaled to 20 L at 72% efficiency)
Against BJCP — guidelines
Stats calculated from ingredients (Tinseth · Morey) — real results depend on efficiency and water.
- OG
- 1.022
- FG
- 1.006
- ABV
- 2%
- IBU
- 8
- SRM
- 1.9
- EBC
- 4
Malt & sugar
| Malt & sugar | Amount | Share |
|---|---|---|
| Pilsner malt | 3.1 kg | 79% |
| Wheat malt | 0.5 kg | 13% |
| Flaked oats | 0.3 kg | 8% |
| Σ | 3.9 kg |
Hops
| Hops | Amount | Use | Time |
|---|---|---|---|
| Magnum 13% AA | 8 g | Boil | 50 min |
| Styrian Goldings 3.5% AA | 12 g | Boil | 10 min |
Yeast
SafAle T-58 · 2 pack(s) (11,5 g) · Ferment at 18–24°C
Water (estimate for an All-in-One brewer)
- Total water
- 48.5 L
- Mash water
- 11.7 L
- Sparge water
- 36.8 L
- Pre-boil volume
- 45 L
Estimated ingredient cost for this batch
Reference retail prices from ABV Beer Shop · 24/09/2026
- Cost of what you use
- ₫366,000
- Retail purchase
- ₫561,000
- Per litre
- ₫9,200
- Per 330 ml glass / bottle
- ₫3,000
Show cost per ingredient
| Ingredient | Amount | Reference price | Cost of what you use | Retail purchase |
|---|---|---|---|---|
| Pilsner malt | 3.1 kg | Weyermann Pilsner · ₫46,100/kg | ₫142,910 | ₫161,350 (3.5 kg) |
| Wheat malt | 0.5 kg | Weyermann Pale Wheat · ₫50,100/kg | ₫25,050 | ₫25,050 (0.5 kg) |
| Magnum | 8 g | Hallertau Magnum · ₫87,500/100 g | ₫7,000 | ₫87,500 (1 × 100 g pack) |
| Styrian Goldings | 12 g | Styrian Goldings (Celeia) · ₫109,100/100 g | ₫13,092 | ₫109,100 (1 × 100 g pack) |
| SafAle T-58 | 2 pack(s) | SafAle T-58 11,5 g · ₫89,100/pack | ₫178,200 | ₫178,200 (2 pack(s)) |
Not included (buy elsewhere, no reference price): Flaked oats.
Retail purchase rounds hops and spices up to 100 g packs and malt up to 0.5 kg — leftovers keep for the next batch. Excludes power, water, CO₂ and cleaning chemicals. Prices may change.
Mash
- 63°CBeta rest (drier beer)45 min
- 72°CAlpha rest (iodine test)20 min
- 78°CMash-out2 min
Boil
Boil 60 minutes
Carbonation
2.5 vol CO₂
Fermentation
- 18°CPitch & primary fermentation2 days
- 18°CFree rise to finish5 days
- 8°CDrop to 8°C, settle / harvest yeast1 days
- 1°CCold conditioning15 days
Tips for success
- Very little grain, so there's room to brew a bigger batch.
- BJCP has no table-beer category; the range shown is indicative.
- Converted from Castle Malting's (Belgium) 100 L recipe — Château malts replaced with equivalents.