Ryan Ryan is a true newb in home brewing but got infected by the brewing virus. He loves IPA's and Rusian Imperial Stouts.

Bunny Hops - Dry-hopped Belgian Blond

Bunny Hops - Dry-hopped Belgian Blond

In honor of my neighbor his favorite style, the next recipe is a Beligum Blond. When looking for a recipe, I did not want just a plain Belgium blond but with something extra, so, therefore, I have decided to go for a dry-hopped edition. Just like previously, this recipe is based on a winning recipe that is shared on the hobbybrouwen forum by Sjaak. There are no details shared on the forum regarding the flavor profile, so we have to wait and see what the outcome will be.


Description Value
Name recipy Bunny Hops
Style Belgian Blond
Alchol 6.8%
Batch Volume 10 L
Boil Time 90 min
Mash Water 11.6 L
Sparge Water 6.31 L
Total Water 17.91 L
Boil Volume 15.96 L
Pre-Boil Gravity 1.041 SG
Original Gravity 1.060 SG
Final Gravity 1.008 SG
Bitter 30 IBU (Tinseth)
Color 7.36 EBC


The following ingredients are used. Please note, all links to the various ingredients are stores located in the Netherlands.

Amount Type Vendor Name Property
1.6 kg Malt Weyermann Pilsner Mout 2.5 - 4 EBC
550 g Malt Wyermann CaraPils 2.5 - 6.5 EBC
500 g Malt Weyermann Tarwemout Oak Smoked 120 EBC
100 g Sugar Gilse Crystal Sugar  
25 g Hops   Magnum whole
29 g Hops   Saaz pellets
21 g Hops   Mandarina Bavaria whole
11 g Hops   Cascade pellets
1 x Yeast White Labs WLP550 Belgian Ale yeast  

The Brew

The first step is crushing the malts and this time I made sure to adjust the mill a bit wider to ensure the crush is not too fine.

Mash profile

The following mash schema is used:

Phase Temperature Time Ramp Time
Beta/Alpha-amylase 66°C 75 min 0 min



The following boiling schema is used:

Amount Type Name Time
6 g Hops Magnum 90 min
5.5 g Hops Saaz 30 min
5.5 g Hops Saaz 15 min
5.5 g Hops Cascade 15 min
10 g Hops Saaz 15 min
5.5 g Hops Cascade 15 min

The gravity came out on a 1.064 SG which means the potential ABV is 7.3% which is a bit higher than expected. Based on the previous brew, I do expect to level out due to the fermentation.

Dry hop

The following dry hopping schema is used:

Amount Type Name Days
60 g Hops Mandarina Bavaria Day 7

The original recipe describes 6 grams a liter for dry-hopping. Now I was not 100% sure about the volume in the fermentation bucket, so decided to just go with 60 g for the 10 liters.


The fermentation is at 20°C for 14 days. To get clear the beer I decided to try a cold crash. After 14 days I lowered the temperature to 2°C but the fridge only reached 6°C. I left it for 6 days in total.


To get the carbonation the secondary fermentation on the bottle method is used. A 4 gram a liter of regular crystal sugar is added. The final gravity came on 1.014 which should be an ABV of 6.6%, which is spot on to the original recipe.

Tasting the sample did make me worry because there was an unpleasant flavor, which I cannot identify. The closed description I have for now is earthy tones. This might be due to the cold crash means the dry-hopping is also longer, or it can also be an infection. However, there were no visible molts and the beer was really clear, even though the recommended temperature for cold crashing was not reached, it did make a difference.


This recipy is also avaiable on BrewFather.