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Ingredients
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Grain Bill
Hops
Yeast
Water & Additions
Method
Mash
- 1
Heat strike water
Heat 4 gallons of brewing water to 165°F to prepare for mashing. This temperature will allow the grain bed to stabilize at the target mash temperature.
- 2
Mash grains
Add Pilsner malt, wheat malt, Vienna malt, and rice hulls to the mash tun. Slowly add the hot water while stirring to avoid clumping. Stabilize mash at 152°F and hold for 60 minutes to convert starches into fermentable sugars.
- 3
Mash out
Raise the mash temperature to 168°F for 10 minutes to stop enzymatic activity and improve wort flow.
Boil
- 4
Sparge and collect wort
Sparge the mash with remaining hot water (170°F) until 6.5 gallons of wort are collected in the brew kettle.
- 5
Boil wort
Bring wort to a rolling boil and boil for 60 minutes. Add Hallertau Mittelfrüh hops at the start of the boil for clean bitterness.
- 6
Late additions
With 15 minutes remaining, add Saaz hops, yeast nutrient, and Irish moss or Whirlfloc tablet. These additions enhance aroma, yeast health, and beer clarity.
Fermentation
- 7
Cool and pitch yeast
After the boil, rapidly cool the wort to 65°F using an immersion or plate chiller. Transfer to a sanitized fermenter and pitch the German ale yeast.
- 8
Primary fermentation
Ferment at 62–66°F for 10–14 days until fermentation activity subsides and final gravity is reached.
- 9
Cold conditioning
Lower the temperature to 35–38°F and condition for 7–10 days to achieve a clean, crisp, beach-friendly finish.
Packaging
- 10
Carbonation
Transfer beer to a keg and carbonate to approximately 2.5 volumes of CO₂, or bottle with priming sugar and condition at room temperature for 2 weeks.
- 11
Serve
Serve cold at 38–42°F. Enjoy a light, refreshing blonde ale with subtle malt sweetness and a crisp, floral hop finish.
