Blonde Question?

I put together this recipe in a fain attempt to make a blonde. I really dont know what i'm doing, but i like experimenting. Is there anyone who could tell me if what i'm using will work well for a blonde? Or did would this match up with a different style?

Briess 2-Row Brewer's Malt 8 lbs, 0 oz
Crisp Maris Otter 2 lbs, 0 oz
Centennial Pellets .5 oz @ 60 mins
Centennial Pellets .5 oz @ 30 mins
Cascade Pellets .5 oz @ 15 mins
Cascade Pellets .5 oz @ 5 mins
Danstar Nottingham Ale Yeast 1 ea

This is what it calculated going against the style of a blonde so it looks like im in the range for the style, just not sure about taste with the grains i used.

OG (1.044 - 1.060) - 1.052
FG (1.010 - 1.015) - 1.013
IBU (25 - 40) - 38
SRM (3 - 6) - 4.38
ABV (4.50 - 6.00) - 5.11

You aren't too far off from BierMuncher's popular Centennial Blonde recipe.

Check out his recipe thread: https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

Your IBUs are way too high, and those .5 oz additions of cascade at 15 and 5 minutes take you far away from a blonde ale. You've got more like an American pale ale there.

Here's the blonde ale guidelines:

6B. Blonde Ale
Aroma: Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.

Appearance: Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.

Flavor: Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.

Mouthfeel: Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.

Overall Impression: Easy-drinking, approachable, malt-oriented American craft beer.

Comments: In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.

History: Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer.

Ingredients: Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.

Vital Statistics: OG: 1.038 – 1.054
IBUs: 15 – 28 FG: 1.008 – 1.013
SRM: 3 – 6 ABV: 3.8 – 5.5%

The hop additions are not what i meant, i want .25oz for each addition. That probably brings me a little closer as far as IBU's go. What would you suggest for the later additions instead of the Cascade?

I'll actually just keep it the way it is. American pale sounds better IMO anyway, i want those IBU's.

Thanks for the responses!

Here's a blonde question for ya.

what do you get when you stand a blonde on her head??????



















A brunette with bad breath...... Bazzzzzzzzzzingaaaa