Hot Blonde Ale
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| Batch Size (gallons) | 5.25 | ||||||||||||||||||||||||
| Efficiency | 65% | ||||||||||||||||||||||||
| Recipe type | All Grain | ||||||||||||||||||||||||
| Style | 6B. Blonde Ale | ||||||||||||||||||||||||
| Original Gravity | 1.051 | ||||||||||||||||||||||||
| Final Gravity | 1.010 | ||||||||||||||||||||||||
| ABV | 5.38% (basic) / 5.37% (advanced) [what's this?] | ||||||||||||||||||||||||
| IBU | 25 | ||||||||||||||||||||||||
| Color | 4 SRM | ||||||||||||||||||||||||
| Boil Time | 60 min | ||||||||||||||||||||||||
| Yeast | White Labs WLP001 (California Ale) | ||||||||||||||||||||||||
| Fermentables |
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| Hops |
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| Directions | 2 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. | ||||||||||||||||||||||||
| Tasting notes | Olan - "Blechh, pepper in beer." Me - Just the right amount of sting to bring me back for more. | ||||||||||||||||||||||||
| Credits | The Blonde recipe was adapted from Brulosopher's Best Blonde Ale recipe. | ||||||||||||||||||||||||
This all grain Blonde Ale homebrew recipe was submitted by vinpaysdoc.
