Blonde Ale Recipe Pack
This recipe is for a 19 Litre (5 Gallon) batch.
Below is a recipe using traditional yeast on a two-week schedule. However, you can choose to replace that yeast with Kviek yeast.
- Grain Bill:
2.25kg Weyermann Pilsner Malt
2kg Weyermann Pale Ale Malt
0.5kg Weyermann Vienna Malt
- Hop Schedule:
25g Columbus @ 60 minutes
15g Cascade @ 20 minutes
15g Cascade @ 10 minutes
20g Cascade @flameout
1x 11.5g US-05 Pitched @ 19°c
Est. OG: 1.047
Est. FG: 1.009
Est. ABV: 5.0%
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
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 fermenter.
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