Mardi Blonde

In 2025, I knew I wanted to concentrate more on my BJCP Goal and my Roll-a-Style list.

I had harvested Belgian Ale Yeast, and since I had a few somewhat high ABV styles to work through on the list, I decided to actually plan stepping up the harvested yeast rather than wait for the random roll to get to these styles.

The first Belgium on the list was 25A. Belgian Blond Ale, and so ....

I pretended to roll:

Which corresponded to 25A. Belgian Blond Ale.

A golden, moderately-strong Belgian ale with a pleasantly subtle citrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.

My plan called for this to be done right around the beginning of Lent, and since I was not doing "Seasonals" in 2025, I would not have my world-famous "Mardi Bock".

I thought naming this beer "Mardi Blonde" would work for this timing.

I didn't really overthink the recipe. I basically took Jamil's Belgium Blond recipe from Brewing Classic Styles and modified it slightly to work for my system.

On untappd: Mardi Blonde

For more about this beer, see Sheppy's Blog: Mardi Blonde

Mardi Blonde --- Batch 1

Style		Belgian Blond Ale		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.42 gal
Brewhouse Efficiency		65.00		Boil Time		30 minutes

Recipe Characteristics

Recipe Gravity		1.062 SG		Estimated FG		1.010 SG
Recipe Bitterness		25.4 IBUs (Rager)		Alcohol by Volume		7.0 %
BU : GU		0.408
Recipe Color		5.2 SRM		Color
Measured OG:		1.060		Measured FG:		1.004
ADF:		93		Measured ABV:		7.4

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.77 gal	Denver, Colorado	Water	1	-	-
5.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	3	-	-
2.00 tsp	Lactic Acid (Mash)	Water Agent	4	-	-
1.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	5	-	-
11 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	6	81.5 %	0.86 gal
1 lbs	Wheat Malt, Bel (2.0 SRM)	Grain	7	7.4 %	0.08 gal
8.0 oz	Aromatic Malt (26.0 SRM)	Grain	8	3.7 %	0.04 gal
1 lbs	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	9	7.4 %	0.08 gal
1.000 oz	Magnum [12.60 %] - Boil 30.0 min	Hop	10	25.4 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	11	-	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	12	-	-
1.0 pkg	Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml]	Yeast	13	-	-
0.50 tsp	Gelatin (Bottling 2.0 days)	Fining	14	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 31.36 qt of water at 156.9 F	150.0 F	240 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make 1.4 liter (6 cups) yeast starter a day before brew day.
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=94,Mg=12,Na=21,SO4=102,Cl=105,HCO3=104
Acid addition to bring calculated pH around 5.3
Brew as directed from recipe.
Cool wort to as close to 70 degrees as possible.
Ferment 2 weeks at ambient temperature.
Keg carbonate.
After the keg is chilled, add gelatin to keg.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.058 SG)		Pre-boil Vol		(6.42 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...