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Blond Voyage

229 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.02 gallons
Post Boil Size: 2.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 93%
Calories: 229 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Sunday May 4th 2025
1.069
1.018
6.8%
25.2
6.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dingemans - Belgian Pilsner Malt5 lb Belgian Pilsner Malt 37 1.6 81.6%
3 oz Briess - Goldpils Vienna Malt3 oz Goldpils Vienna Malt 36.8 3.5 3.1%
7 oz Candi Syrup - Belgian Candi Syrup - Simplicity7 oz Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 7.1%
4 oz Bestmalz - BEST Acidulated4 oz BEST Acidulated 35.9 2.81 4.1%
3 oz Dingemans - Cara 20 MD (Caravienne)3 oz Cara 20 MD (Caravienne) 34 20 3.1%
1 oz Weyermann - Melanoidin1 oz Melanoidin 34.5 27 1%
98 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.5 Boil 60 min 11.37 24.4%
0.35 oz Artisan - Hull Melon0.35 oz Hull Melon Hops Pellet 4.3 Dry Hop 4 days 17.1%
0.60 oz Artisan - Saaz (Czech)0.6 oz Saaz (Czech) Hops Pellet 2.5 Boil 30 min 10.48 29.3%
0.20 oz Yakima Valley Hops - Barbe Rouge0.2 oz Barbe Rouge Hops Pellet 8.6 Dry Hop 4 days 9.8%
0.40 oz Artisan - Saaz (Czech)0.4 oz Saaz (Czech) Hops Pellet 2.5 Boil 10 min 3.3 19.5%
2.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 g Chalk Water Agt Mash 1 hr.
0.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
0.25 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.25 each Whirlfloc Fining Boil 5 min.
0.50 each Campden Tablets Water Agt Mash 1 hr.
1.34 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 10 65 55 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Strike Strike 156 °F 145 °F 30 min
Step Temperature 156 °F 156 °F 30 min
1 gal Sparge Sparge -- -- --
Starting Mash Thickness: 1.41 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.41 qt/lb 2 8  
Mash volume with grains 2.46 9.8  
Grain absorption losses -0.71 -2.8  
Remaining sparge water volume (equipment estimates 2.47 g | 9.9 qt) 1.98 7.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3.02 12.1  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 2 g | 8 qt) 2.25 9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.25 g | 9 qt) 2 8  
Total: 3.98 15.9
Equipment Profile Used: System Default
"Blond Voyage" Belgian Blond Ale beer recipe by TheGreasyChoirboy. All Grain, ABV 6.75%, IBU 25.15, SRM 6.01, Fermentables: ( Belgian Pilsner Malt, Goldpils Vienna Malt, Belgian Candi Syrup - Simplicity, BEST Acidulated, Cara 20 MD (Caravienne), Melanoidin) Hops: (Styrian Goldings, Hull Melon, Saaz (Czech), Barbe Rouge) Other: (Chalk, Calcium Chloride (anhydrous), Gypsum, Magnesium Chloride, Beer Nutrient, Whirlfloc, Campden Tablets, Lactic acid)
Last Updated and Sharing
 
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  • Last Updated: 2025-07-03 22:42 UTC
  • Snapshot Created: 2025-05-04 16:01 UTC