After searching for what seemed like ages for a pale ale to bring to a friend's wedding, I settled on a recipe which straddles the border between a hoppy pale ale and an English golden ale. I wanted this beer to be interesting enough to return to, and yet quaffable and balanced enough for the BMC drinkers to tolerate.
Dirty Blonde Bombshell
Batch Size: 5.50 gal Style: Blonde Ale (18A)
Boil Size: 6.98 gal Style Guide: BJCP 2015
Color: 4.7 SRM Bitterness: 25.1 IBUs
Boil Time: 60 min
Est OG: 1.049 (12.2° P)
Est FG: 1.010 SG (2.6° P)
ABV: 5.2%
Ingredients
8 lbs Pale Malt (2 Row) US (2.0 SRM)
12.00 oz Wheat Malt, Ger (2.0 SRM)
8.00 oz Vienna Malt (3.5 SRM)
8.00 oz Caravienne Malt (22.0 SRM)
4.00 oz Cara-Pils/Dextrine (2.0 SRM)
0.25 oz Centennial [10.0%] - Boil 60 min
0.25 oz Centennial [10.0%] - Boil 30 min
0.25 oz Columbus (Tomahawk) [14.0%] - Boil 15 min
0.25 oz Columbus (Tomahawk) [14.0%] - Boil 5 min
1.50 oz Centennial [10.0%] - Steep 0 min
1.50 oz Columbus (Tomahawk) [14.0%] - Steep 0 min
1 pkgs London Ale III (Wyeast Labs #1318)
Added 1/2 tsp gypsum and 1/2 tsp CaCl to RO water. Single infusion mash at 151F for 60 min, with a 10 minute mash out at 168F. Boil per the above hop schedule, whirlpooling the flameout hop additions for 30 minutes at 160F. Ferment at 65F for 3 days, then allow beer to free rise to 70F for another week. Cold crash around 40F for 48 hours and bottle or keg to 2.4 volumes.
The result is a balanced, fruity, and incredibly delicious blonde ale with deep golden hues and a semi-dry finish. Enjoy!
View attachment ImageUploadedByHome Brew1465771465.587960.jpg
Dirty Blonde Bombshell
Batch Size: 5.50 gal Style: Blonde Ale (18A)
Boil Size: 6.98 gal Style Guide: BJCP 2015
Color: 4.7 SRM Bitterness: 25.1 IBUs
Boil Time: 60 min
Est OG: 1.049 (12.2° P)
Est FG: 1.010 SG (2.6° P)
ABV: 5.2%
Ingredients
8 lbs Pale Malt (2 Row) US (2.0 SRM)
12.00 oz Wheat Malt, Ger (2.0 SRM)
8.00 oz Vienna Malt (3.5 SRM)
8.00 oz Caravienne Malt (22.0 SRM)
4.00 oz Cara-Pils/Dextrine (2.0 SRM)
0.25 oz Centennial [10.0%] - Boil 60 min
0.25 oz Centennial [10.0%] - Boil 30 min
0.25 oz Columbus (Tomahawk) [14.0%] - Boil 15 min
0.25 oz Columbus (Tomahawk) [14.0%] - Boil 5 min
1.50 oz Centennial [10.0%] - Steep 0 min
1.50 oz Columbus (Tomahawk) [14.0%] - Steep 0 min
1 pkgs London Ale III (Wyeast Labs #1318)
Added 1/2 tsp gypsum and 1/2 tsp CaCl to RO water. Single infusion mash at 151F for 60 min, with a 10 minute mash out at 168F. Boil per the above hop schedule, whirlpooling the flameout hop additions for 30 minutes at 160F. Ferment at 65F for 3 days, then allow beer to free rise to 70F for another week. Cold crash around 40F for 48 hours and bottle or keg to 2.4 volumes.
The result is a balanced, fruity, and incredibly delicious blonde ale with deep golden hues and a semi-dry finish. Enjoy!
View attachment ImageUploadedByHome Brew1465771465.587960.jpg
