Shootin the Breeze Blonde Ale
Beer Recipe
| Recipe Name: | Shootin the Breeze Blonde Ale |
| Style: | Belgian Blonde Ale |
| Mash: | All Grain |
| Volume: | 5 Gal |
| OG: | 1.061 |
| FG: | 1.017 |
| % Alc: | 5.9% |
| IBU: | 20 |
| SRM: | 4 |
| Description of this Beer |
| A light golden ale with full flavor and slightly fruity and citrus notes. A hint of spice with the first taste and semi-dry finish. Bright white head with lacing. |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
|
9 lbs of Belgian Pilsener 2 lbs of Belgian 2-row |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
|
Hallertauer pellet-1 oz 60 minutes (3.2% Alpha) Cascade pellet-1 oz 15 minutes (6.6% Alpha) |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
| Irish Moss-15 minutes left in boil (fining) |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
|
Wyeast Belgian Ardennes 3522 |
200 billion cells |
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
|
Mashed in to 152 degrees from 162 degree strike water. 60 minutes Batch sparging. 20 minutes Wort boil 60 minutes Chilled wort to 75 degrees Pitch yeast
|