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Crazy Hale's Ale
Blonde Ale • Extract • 5 gal (imp)
A recipe inspired by Hale's Cream Ale from Seattle
January 22, 2011 pm 01:26pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal (imp))
- 0.06 lbs
Biscuit Malt (Mout Roost 50); Dingemans
Biscuit Malt (Mout Roost 50); Dingemans
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
- 0.36 lbs
Wheat Malt; Simpsons
Wheat Malt; Simpsons
Even small additions can enhance head retention and foam. Used at 50 – 60% for wheat beers.
- 0.35 lbs
German Light Crystal
German Light Crystal
- 5.60 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 0.3 oz
Nugget - 13.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 0.59 oz
Challenger - 8.0 AA% pellets; boiled 15 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 0.60 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 5.2 SRM | 3 - 6 | |
| Alcohol: | 4.5% ABV | 3.8% - 5.5% | |
| Bitterness: | 19.4 IBU | 15 - 28 | |
Discussion
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