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21B Specialty IPA: Belgian IPA
Belgian Hoppy Blonde (BE-256)
Grain bill
| Weyermann Bohemian Pilsner Malt | 4 kg | 65.6% |
| Dextrose | 0.75 kg | 12.3% |
| Flaked Rice | 0.6 kg | 9.8% |
| Gladfield Wheat Malt | 0.45 kg | 7.4% |
| Gladfield Munich Malt | 0.3 kg | 4.9% |
Adjuncts
| Whirlfloc | 1 g |
| Yeast Nutrient | 5 g |
| Zinc | 0.5 g |
Hop schedule
| Hop | 60 min | WP | DH#1 |
|---|---|---|---|
| Saaz | 60g | · | · |
| Simcoe | · | 85g | 55g |
| Styrian Goldings | · | 65g | 45g |
Yeast
| Fermentis SafAle BE-256 | 2 packets (23 g), dry pitched |
Water additions
| Calcium Sulfate (Gypsum) | 5 g |
| Calcium Chloride | 3 g |
| Magnesium Sulfate (Epsom) | 2 g |
| Lactic acid (88%) | — |
Process parameters
- Mash
- 63 °C / 45 min
- Strike
- 20 L
- Sparge
- 78 °C
- Pre-boil
- 30 L
- Boil
- 60 min
Fermentation schedule
| Primary Fermentation | 21 °C · 13 days |
Duvel-inspired Belgian hoppy blonde, built from brewing notes shared by Dimitry Staelens of Adept Brewery in Belgium. Full write-up, including the ferment schedule and packaging: https://brews.traineffect.co.nz/brews/2026-07-23-belgian-hoppy-blonde-be256. Note, the Styrian Goldings is Slovenian Celeia variety.
Two yeast options. Dimitry’s specified strain is Fermentis SafAle BE-256, which is POF-negative — ripe fruit and warmth, no clove or pepper, leaving room for the Simcoe and Celeia. That is what this batch used, finishing at 1.010 and 7.2%. The first round substituted Froth Tech Wildling FTW1, which adds a spicy phenolic edge and attenuates further, down to 1.004.