Originally Posted by JonW
Yeah, double brew days make for a very long day.
Care to share your blonde recipe? I'm looking for another good one.
Absolutely. This is a really simple recipe, and it all boils down to process and quality of ingredients. I use Wyermann Pils as the base which I love in lighter beers.
I step mash this with a protein rest, a beta rest at 149 to dry it out, and an alpha rest at 158 to make sure I get 100% conversion and further dry things out. This, combined with the German Pils malt, is really the key here as it gives you a really crisp dry beer, without being thin and watery. Be sure to boil for 90 minutes to drive off DMS, the first 30 has no hops. First hop addition at 60 mins left in boil.
Ferment this at 65F with a big pitch of WLP001 for 14 days (ramping up to about 70F a few degrees a day after the 3rd day) then cold crash for one week. I filter with a 5 micron plate filter after 1 week cold crash and it comes out looking like commercial beer. Between my wife and me, and taking 3gallon kegs to parties....I cant keep this beer on tap even doing 10 gallon batches. Really easy drinker.Size:
157.69 kcal per 12.0 fl ozOriginal Gravity:
1.048 (1.038 - 1.054)|=================#==============|Terminal Gravity:
1.010 (1.008 - 1.013)|==============#=================|Color:
5.18 (3.0 - 6.0)|===================#============|Alcohol:
4.94% (3.8% - 5.5%)|==================#=============|Bitterness:
25.2 (15.0 - 28.0)|====================#===========|Ingredients:
8.34 kg (85%) Pilsner Malt
0.98 kg (10%) Munich TYPE I
0.49 kg ( 5%) Caramel Malt 10L
45.0 g Cascade (5.9%) - added during boil, boiled 60 min
50.0 g Cascade (5.9%) - added during boil, boiled 15 min
50.0 g Cascade (5.9%) - added during boil, boiled 5 minDough in/ Protien rest
- Target: 122.0 °F[/i] - 15 minsBeta rest
- Target: 149 °F[/i] - 45 minsAlpha rest
- Target: 158 °F[/i] - 20 mins