Baywatch Blonde

This is a modified version of a recipe published in the Southwest Brewing News. The original recipe was an all grain recipe, with a partial mash version as well. I added some wheat malt to the original based on my own personal preference. The recipe can be made minus the wheat with very good results. It is a very simple recipe, and produces a thirst quenching golden ale. Great for a hot Arizona summer.

Brewer:	Bret Spencer		Email:	bretspencer@home.net
Beer:	Baywatch Blonde		Style:	Golden American Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	18 IBU
OG:	1.056		FG:	1.012
Alcohol:	5.7% v/v (4.4% w/w)
Water:	I use bottled water for all my beers. I usually add a small amount of gypsum to the water before boiling.
Grain:	1 lb. American 2-row 8 oz. German Vienna 8 oz. Dextrine malt (Cara-Pils) 8 oz. Wheat malt
Steep:	I use a simple method for steeping the grains. I put all of the grain in a grain bag, and place it in the cold water when I turn the heat up. Using a thermometer I wait until the water approaches 150°. I them pull the heat back and maintain that temperature for around 30 minutes. After the 30 minutes I use some tongs to drain any liquid trapped in the grain mash. Then discard the grains.
Boil:	60 minutes	SG 1.093	3 gallons
	5 lb. Light dry malt extract
	Add 1.5 oz Tettnager hops and boil for an hour. Add .5 oz of Cascade hops about 10-15 minutes before the end of the boil. I also add Irish Moss at this point. After the boil is complete I add the remaining .5 oz of Cascade hops. Cool the wort. I prefer to immerse the brewpot in cold water to chill it. This is not the best method, but it works for me. A wort chiller is a much better idea. Another method I like to use is to put 2 1gallon water jugs in the freezer before I start boiling. By the time the boil is finished the water should be around 40°. I add the cold water to the carboy, and pour the warmer wort on top of that. The resulting temperature is usually just right for pitching the yeast.
Hops:	1.5 oz. Tettnanger (4.5% AA, 60 min.) .5 oz. Cascade (6% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	I am hooked on White Labs and use it for all of my brewing. The recipe calls for California Ale, or German Ale yeast. I usually use the California type for this recipe. The Wyeast versions are 1056 or 1007 according to the printed recipe.
Log:	Primary 5-7 at 65° Secondary 5-7 at 65°
Carbonation:	I prefer to use honey for my priming. However, DME or corn sugar will do just fine. Use whatever you like. I like a lot of carbonation in my beer, so I use 6-8 oz of honey.
Tasting:	Great summer brew. Perfect for hot Arizona days and nights. Thirst quenching and refreshing. Not for Stout drinkers, or IPA fanatics. (not that there is anything wrong with that) As an option try Saaz hops instead of Tettnager. It will impart a Pilsner like quality, if you like that sort of thing.

Recipe posted 04/27/00.