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Hot Blonde Ale

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Batch Size (gallons)5.25
Recipe typeAll Grain
Style6B. Blonde Ale
Original Gravity1.051
Final Gravity1.010
ABV5.38% (basic)   /   5.37% (advanced)       [what's this?]
Color4 SRM
Boil Time60 min

YeastWhite Labs WLP001 (California Ale)

Pale Malt (2 Row) US10 lbs85.8%2
White Wheat Malt 12 oz6.4%2.4
Caramel/Crystal Malt - 10L 8 oz4.3%10
Cara-Pils/Dextrine 4 oz2.1%2
Acid Malt 2.5 oz1.3%3

Magnum (Boil).5 oz6014%0
Cascade (Boil).5 oz105.5%0
Cascade (Boil).5 oz55.5%0

Directions2 green jalapenos seeded (seeds removed) and quartered placed in boil at 10 minutes.

Whirfloc 0.5 tab and 0.5 tsp Yeast Nutrient added at 5 minutes.

2 red jalapenos rinsed in Starsan solution, then stems removed and halved. Bake peppers at 350 F for 30 minutes. Remove from oven and add directly to fermenter for 3 days prior to packaging.

The red jalapenos have a higher capsaicin content (more heat), but they are sometimes hard to find if you don't grow them. If you only have access to green jalapenos you might want to add 2.5 peppers to the fermenter using the baking method described above.

Olan - "Blechh, pepper in beer."

Me - Just the right amount of sting to bring me back for more.

CreditsThe Blonde recipe was adapted from Brulosopher's Best Blonde Ale recipe.

This all grain Blonde Ale homebrew recipe was submitted by vinpaysdoc.