Blonde Ale Recipe - Maureens Blonde Ale

Recipe Info

Recipe Image

Maureens Blonde Ale

by on
Extract
6 Gallon(s)
2.5 Gallon(s)
60 min
75%
Simple extract recipe with Breiss CBW Golden Light LME

Fermentables

100% - Liquid Malt Extract - Light - US
9
35
7
Extract

Hops

Willamette
1
Pellet
Boil
60 min(s)
5
15.5

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Bloom yeast in 1 cup of 80F water.
2.
Bring 2.5 gallons to boil in 20 qt pot.
3.
Stir in 9 lbs of liquid malt extract.
4.
Bring to boil again and add 1 oz Willamett hop pellets.
5.
Boil 60 minutes.
6.
Chill wort to 100F in sink.
7.
Pour wort into 6.5 gallon primary fermentor, through strainer.
8.
Fill to 6 gallons with cold water 56F.
9.
Pitch yeast at 75F and stir/aerate.
10.
Seal fermentor with fermentation lock.
11.
Ferment 7 days at room temperature.
12.
Rack to secondary fermentor, condition 2 - 4 weeks.

Tasting Notes (1)

PepperRanchBrewer

Tasted on 2/16/2019 by PepperRanchBrewer

Notes:

More of a reddish color than blond. Light body, smooth mouthfeel, not too fruity, herby, or citrusy (aim). Easy drinking.

Recipe Facts

Maureens Blonde Ale
Blonde Ale
  • 6.00 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.053 OG
  • 1.010 FG
  • 15.5 IBU (tinseth) Bitterness
  • 0.29 BG:GU
  • 7.5° SRM Color
  • 75% Efficiency
  • 5.5% ABV Alcohol
  • 174 per 12oz Calories
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