Blonde Ale

This is a tasty fine clear pale ale. It is the hit of my circle of friends, they always encourage me to make more and when I do they all drop by to pick up a case. ( They do return my bottles and some even help in the process of brewing. Cut the porportions to suit your sizing. it will be an all around hit. If you make it, like it e-mail me and tell me how much you enjoyed it. ( Inflate my ego)

Brewer:	J. Randal		Email:	jrandal1@flash.net
Beer:	Blonde Ale		Style:	American Pale Ale
Type:	All grain		Size:	14 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	17 IBU
OG:	1.055		FG:	1.009
Alcohol:	5.9% v/v (4.7% w/w)
Water:	Activated charcoal filter on the water source improves taste and removes chlorine as well as some other taste factors.
Grain:	20 lb. American 2-row 4 lb. Wheat malt 2 lb. American crystal 10L
Mash:	80% efficiency
	Strike Temp 166 F Rest Temp 153 F Mash 1 hr. Recirculate 15 min to set filter bed.
Boil:	90 minutes	SG 1.051	15 gallons
	1.5 tst Irish Moss in last 15 min of boil
Hops:	.5 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Willamette (5% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) 1 oz. Willamette (5% AA, 30 min.) .75 oz. Cascade (aroma)
Yeast:	White Labs East Coast Ale yeast. Make a1 qt starter and pitch it all. Yeast harvest sould be made 2 days into the secondary fermentation.
Log:	Ferment at 72 "F in the initial stage. When foam begins to decline reduce to 68 F. 2 days and then transfer to secondary fermenter. Ferment at 68 F until it gets to 1.015-1.010 ( for greater alcohol dryness) reduce to 55 F for 3 days then reduce to 34 F for botteling and let settle for 2-3 days, if you have refrigeration. If you CAN'T, control the temp it is agreat beer to ferment at a cool room Temp but do transfer to secondary fermentation when the big "blow" begins to subside ( 1-2 days). Pitch a high count of yeast and start it as soon as possible. Good Luck and Happy brewing.
Carbonation:	2.5 volumes	Corn Sugar: 12.2 oz. for 13.5 gallons @ 71°F
Tasting:	This is a nosy beer with a diverse flavor palate. You will notice the floral characeristics in pouring the beer (Cascade) and when tasting you will notice a clean crisp taste with mild maltiness on the tip of the tounge then mild bitterness on the back of the tongue before a heaveanly swallow. Extemporanioulsy accented by a clean taste that resembles a light beer. People who will not drink a "dark" beer and only like Bud, Miller or coors will love this beer and you can smile knowing that you have just introdeced them to the world of GOOD BEER!!!!

Recipe posted 04/14/99.