Blonde Ale – Recipe pack (for 25L bucket)

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1,000.001,050.00

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  • Grain :
    -2kg Weyermann Pilsner Malt
    -2kg Weyermann Pale Ale Malt
    -0.5kg Weyermann Vienna Malt
    -0.25kg Weyermann Wheat Malt
  • Hops:
    -25g Williamette
    -40g Cascade
  • Yeast:
    -11.5g US-05
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Description

Ingredients:

  • Grain Bill:
    2kg Weyermann Pilsner Malt
    2kg Weyermann Pale Ale Malt
    0.5kg Weyermann Vienna Malt
    0.25kg Weyermann Wheat Malt
  • Hop Schedule:
    25g Williamette @ 60 minutes
    15g Cascade @ 20 minutes
    10g Cascade @ 10 minutes
    15g Cascade @flameout
  • Yeast:
    1x 11.5g US-05 Pitched @ 19°c

Gravity:
Est. OG: 1.047
Est. FG: 1.009
Est. ABV: 5.0%

Instructions:

Pre-heat your 16.5 Lts of mash water for 72°c (to account for a drop in temp)
Mill the grains and then mash for 60 minutes @ 65°c
Raise the temp. to 75°c for 10 minutes
Sparge with 14.5 Lts of 75°c water. Once the water is completely drained, remove the grain bag or
bucket.
Raise to a boil (boil time is 60 minutes) and then follow the suggested hop schedule.
Once the boil is complete, cool the wort down and safely transfer to a sanitised fermeneter.
Once at 19°c, aerate the wort and then pitch the sanitised yeast packet.
Wait two weeks for the fermentation and settling to be finished. The final ABV should be 1.009,
which will make you a 5.0% ABV beer.
Bottle or keg as you normally do, wait for the conditioning to finish and then it’s onto the most
important step.
Enjoying it.