Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grain Bill
Hops
Yeast
Water & Additions
Method
Grain Bill
- 1
Mash
Heat 3.5 gallons of filtered water to 165°F. Add Pale 2-Row Malt, Wheat Malt, and Carapils to the mash tun, stirring thoroughly to avoid clumps. Stabilize mash temperature at 152°F and hold for 60 minutes to achieve a balanced, light-bodied wort.
- 2
Mash Out & Sparge
Raise mash temperature to 168°F for 10 minutes. Sparge grains slowly with 170°F water until approximately 6.5 gallons of wort are collected in the brew kettle.
Hops
- 3
Boil & Bittering Addition
Bring wort to a rolling boil. Once boiling, add 0.5 oz Cascade hops and boil for 60 minutes to provide clean, mild bitterness.
- 4
Flavor Addition
With 15 minutes remaining in the boil, add 0.5 oz Willamette hops along with Irish Moss or Whirlfloc to improve clarity.
- 5
Aroma Addition
At flameout, turn off heat and add 0.5 oz Cascade hops. Allow hops to steep for 10 minutes before chilling.
Yeast
- 6
Chill & Pitch
Rapidly chill the wort to 66–68°F using an immersion or plate chiller. Transfer wort to a sanitized fermenter and pitch the American Ale yeast.
- 7
Fermentation
Ferment at 66–68°F for 10–14 days, or until final gravity is stable. Expect a clean, crisp fermentation profile.
Water & Additions
- 8
Conditioning & Packaging
Once fermentation is complete, cold crash the beer at 35–40°F for 2–3 days to enhance clarity. Package by kegging or bottling. If bottling, prime with appropriate sugar to achieve moderate carbonation.
- 9
Serving
Condition for 1–2 weeks. Serve chilled at 38–42°F for a refreshing, light-bodied blonde ale reminiscent of Beach Blonde Ale from Sacrament Brewing.
