Blonde Ale done 3 ways
Blonde Ale – Citrus, Chico, or Juice Yeast
This is a great blonde beer that you can make into a slammer, something hazy / juicy, or a full flavor pale ale.
I brewed a big batch of wort 19G/72L and split it into 3 fermenters. Each fermenter received a different yeast and a different hop variation. I adjusted the pdf recipes into 3 separate 5G / 19L version of this brew day.
- 72% 2-row – USA
- 28% Pale Malt – Weyermann
- 14g Centennial at 60 minutes
- 15g Mosaic at Flame Out
- 15g Citra at Flame Out
- 15g Idaho #7 at Flame Out
I dry hopped each fermenter different. Check out the pdf recipe downloads to see how each beer is different.
One of my favorite hop combos right now is Idaho #7 and El Dorado.
Mash at 150°f / 65°c for 60 minutes. Separate the wort from the grains. Boil for 60 minutes. Chill and add flame out hops.
Chill to 65°f / 18° or your desired fermenting temperature.
Let it ferment for a couple of weeks.
Dry Hop 5 days or so before you want to package your beer.
Package your beer and enjoy.
I used 3 different yeasts for this brew day.
Propagate Labs 101 Chico yeast – nice clean yeast.
Imperial Labs Citrus – I really like this yeast it brings out some great characteristics out of the hops.
Imperial Labs Juice- This is a good yeast to use for hazy juicy style beers. I also would recommend London III.