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Style of the week: Blonde Ale!

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July 30, 2014 by fhsteinbart


Blonde Ale
Typical Blonde Ale poured into my favorite glass ☺

 

One of the very best beers to enjoy on a hot sultry Summer day is a Blonde Ale. While very straightforward and simple to make, the complexity of this style rests in the Brewer’s skill, imagination, and experience. This is not to say that you can’t make a good Blonde, in fact it’s pretty easy to do! Below is a recipe of mine that’s won many awards for it’s enticing and refreshing flavor. I hope that you will enjoy it as much as I do, Prost!

Extract version:

OG: 1.055 TG: 1.013

6 lbs. Pilsen Light DME

8 oz. Aromatic Malt

8 oz. Munich Malt

1 oz. Liberty hops

1 Whirlfloc Tablet or ½ tsp. Irish Moss

Wyeast 1056, WLP001, GigaYeast Cali. blend, US-05, or Wyeast 3522 (Belgian style)

Procedure:

  • Heat 2-5 gallons of water to 165°F

  • Place grains in a steeping bag and steep at 160°F to 170°F for 30 min. Remove grains.

  • Turn off heat and add malt extract, stirring until fully dissolved.

  • Return to Heat, bring to boil for 5 min. then add 1 oz. bittering hops. (Liberty)

  • At 20 minutes add Whirlfloc tablet or Irish moss.

  • Turn off heat and cool mixture by placing kettle in an ice bath or using a wort chiller.

  • Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.

  • Aerate unfermented wort (shaking works well)

  • Pitch yeast and ferment at 68°F to 70°F. (up to 80°F w/Belgian yeast)

All Grain version:

OG: 1.054 FG: 1.012

11 lbs. Pilsner Malt

½ lb. Aromatic Malt

½ lb. Munich Malt

1 oz. Liberty Hops(bittering-60 min)

1 Whirlfloc Tablet or ½ tsp. Irish Moss

Wyeast 1056, WLP001, GigaYeast Cali. blend, US-05, or Wyeast 3522 (Belgian style)

Procedure:

  • Infusion mash at 148°F for 90 min.

  • Sparge until 6~6½ gal wort has been obtained.

  • Boil for 1 to 1½ hours

  • Adding bittering hops after 15 minutes boiling and continue to boil for 75 more minutes

  • Add Whirlfloc or Irish Moss at last 10~15 minutes

  • Gravity may vary depending on system efficiency, so adjust accordingly

Package up as usual; bottled versions should use 180 gms. corn sugar, or kegged to 30 psig, and allow two weeks to come into condition. Serve at 45~50°F in a proper tulip or thistle glass, share and enjoy!

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