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  • Texas Smokin’ Blonde


    Big blonde bouffants and mesquite smoked barbeque. We must be talkin' Texas! This blonde ale captures both in a truly tasty way. A blonde is a perfect back drop to showcase Briess' Mesquite Smoked malt. The distinct flavor of White Labs Bedford British ale strain makes this beer as unique as Texas.


    Type: Ale

    Style: Cream Ale

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Golden Light LME 60 min boil
    1 lb Smoked Malt, Mesquite Steeping grain
    0.5 lb Wheat Malt, Red Steeping grain
    1 oz Liberty Hops (4.0% AAU) 60 min boil
    1 oz Willamette Hops (5.0% AAU) 10 min boil
    1 pack WLP006 Bedford British Ale Yeast Fermenter
    1 capsule Servomyces Yeast Nutrient 10 min boil

    Procedures

    1. Bring 2.5 gallons of water to 152°F and steep grains for 30 minutes.
    2. Remove grains and stir in 6.6 lb of CBW® Golden Light LME.
    3. Bring water to a boil and add 1 oz of Liberty hops.
    4. After 50 minutes, add 1 oz Willamette hops and yeast nutrient.
    5. Boil 10 more minutes and turn heat off.
    6. Cool beer to 70°F. Transfer to fermenter. Fill to 5 gallons with water.
    7. Pitch a pack of White Labs WLP006 Bedford British Ale Yeast.

    Primary Fermentation: 1 week 67°F-70°F.

    Secondary Fermentation: 2 weeks at 65°F-67°F.

    Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP006 yeast for 3-4 weeks.

    Original Gravity: 1.051

    Final Gravity: 1.013

    Alcohol by Weight:

    Alcohol by Volume: 5.0%

    IBU: 25

    Color: 7

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