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Recipe Type: Extract only

• 

  Pub Blonde

  
  

  Slightly bitter ale formulated to let rich complex flavor of Thames Valley Ale Yeast shine.

  
  

  Type: Ale

  Style: Other Ale

  Batch Size: 5 gallons

  Recipe Type: Extract only

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  4.0 lbs	CBW® Golden Light DME	60 minute boil	Dry Malt Extract
  1.0 lb	CBW® Bavarian Wheat DME	60 minute boil	Dry Malt Extract
  1.0 oz	Golding Hops (4.5% AAU)	60 minute boil
  0.5 oz	Golding Hops (4.5% AAU)	30 minute boil
  0.25 oz	Golding Hops (4.5% AAU)	15 minute boil

  
  

  Procedures

  1. Dissolve extract in 5 gallons of water
  2. Bring to boil
  3. Add 1 oz of Golding hops
  4. Boil 30 min
  5. Add 0.5 oz of Golding hops
  6. Boil 15 min
  7. Add 0.25 oz Golding hops
  8. Boil 15 minutes
  9. Cool wort to 68°F
  10. Transfer to fermenter
  11. Pitch one pack of WLP030 Thames Valley Ale Yeast

  ---

  Primary Fermentation: 2 weeks at 66-70°F

  Secondary Fermentation: 2 weeks at 34-40°F

  Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 pack of WLP030 Thames Valley Ale Yeast for 2-3 weeks

  Original Gravity: 1.043

  Final Gravity: 1.011

  Alcohol by Weight:

  Alcohol by Volume: 4.2

  IBU: 22

  Color: 6 SRM

  Tags: