El Dorado Blond

This is a recreation of Blond kit recipe from a Washington home brew store. With the addition of Wyeast and brown sugar.

Brewer:	Chris		Email:	cjp82placer@gmail.com
Beer:	El Dorado Blond		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	17 IBU
OG:	1.060		FG:	1.012
Alcohol:	6.2% v/v (4.9% w/w)
Grain:	0.62 lb. American Vienna 0.62 lb. American crystal 20L 2.5 oz. Dextrine malt (Cara-Pils)
Steep:	Put the specialty grains into the muslin grain bag & tie a knot at the top of the bag. Leave some room for the grains to “swish around” within the bag. Suspend the filled bag in the water to avoid scorching, or burning a hole in the bag & heat to between 165º F - 170º F. Be sure to occasionally give the bag a light squeeze & use a teabag motion to help swish things around a bit. When the water reaches 165º F - 170º F, remove the bag…it has done its’ job. Exceeding 170º F will cause tannins to leach out of the grains, which can make your beer astringent.
Boil:	60 minutes	SG 1.055	5.5 gallons
	5.61 lb. Light dry malt extract 0.62 lb. Brown sugar
	Clarifier Tablet
Hops:	0.55 oz. Cascade (6% AA, 60 min.) 0.55 oz. Willamette (5% AA, 15 min.)
Yeast:	Wyeast American Ale #1056 liquid yeast culture
Carbonation:	2.4 volumes	Keg: 24.4 psi @ 65°F

Recipe posted 05/03/07.