That sounds good. Thanks. I'm not set on this being strictly a blonde ale. I just chose that to give me guidelines on gravity, bitterness, and coloring.
Do you think fermenting at lower temps would still give a good amount of flavor from the yeast? I'm thinking the peppery, spicy flavor would work well with the bitter orange, coriander, and cascades, but I don't want it to completely dominate. The temp range given by Fermentis is 59-75 F - so maybe 63 would give better balance and still good attenuation? I supposed I'll just give it a go and see what happens.
Thanks for the help.