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Not a blond ale
Blonde Ale • All Grain • 4 L
Mashing @ 67C, 1h
January 6, 2020 am 04:45am
0.0/5.0 0 ratings
Ingredients (All Grain, 4 L)
- 0.8 kg
Pale Ale Malt; Weyermann®
Pale Ale Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)
- 0.1 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.1 kg
Cara 45 - Caramel Malt; Dingemans
Cara 45 - Caramel Malt; Dingemans
Dingemans Cara 45 is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color.
- 0.06 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 4 g
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 g
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Style (BJCP)
Category: 18 - Pale American Ale
Subcategory: A - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.013 | |
| Color: | 13.0 SRM | 3 - 6 | |
| Alcohol: | 5.8% ABV | 3.8% - 5.5% | |
| Bitterness: | 21.1 IBU | 15 - 28 | |
Discussion
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