• Favorite
  • Discuss
  • Subscribe
House-Honey Blonde

House-Honey Blonde

Blonde Ale • All Grain • 5.5 gal


This is my first attempt at the style. Overall I'm going for a balanced easy drinker with a hint of honey. I'll be brewing this tomorrow. I'll post updates on how it goes. I know the color is a little dark for the style so any feedback or suggestions would be really appreciated.

August 13, 2016 at 09:00pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 6 lbs Northwest Pale Ale Malt; Great Western

    Northwest Pale Ale Malt; Great Western

    A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.

  • 2 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 2 lbs Honey


    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1.5 oz Willamette - 4.5 AA% whole; boiled 45 min


    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • .5 oz Willamette - 4.5 AA% whole; boiled 10 min


    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 2 tsp Irish Moss - 15 Min (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 18 - Pale American Ale

Subcategory: A - Blonde Ale

Range for this Style
Original Gravity: 1.043 1.038 - 1.054
Terminal Gravity: 1.010 1.008 - 1.013
Color: 7.1 SRM 3 - 6
Alcohol: 4.3% ABV 3.8% - 5.5%
Bitterness: 24.2 IBU 15 - 28



Brewed on 8/14

2016-08-15 7:11pm

OG was a little high at 1.05, I think we ended up getting a little better efficiency on the mash. Going to ferment at 63 degrees for 7 days. Will post again with feedback.



2018-02-19 12:50pm

how did it turn out?

Post a Comment

Subscribe to this discussion.