CHATEAU GRAVAS SAUTERNES

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

ABV 4.5% Blonde ale that's crisp, versatile and refreshing.

Heat 3.5 gallons (13.2 L) of strike water to 165°F (74°C). Add grains to a mash tun and dough in to reach a mash temperature of 152°F (67°C). Hold mash at 152°F for 60 minutes, stirring occasionally to maintain uniform temperature. Perform a 10-minute mashout at 168°F (76°C) if possible.

Mash

Recirculate (vorlauf) until wort runs clear, then sparge with enough water at 168°F (76°C) to collect ~6.5–6.75 gallons (24.6–25.6 L) of wort in your boil kettle (accounting for evaporation and trub losses).

Sparge & collect wort

Bring wort to a vigorous boil and start a 60-minute timer. At 60 minutes total boil time (start of boil), add 0.5 oz Magnum for bittering. With 15 minutes remaining, add 0.25 tsp Irish moss or 1 whirlfloc tablet and 0.5 tsp yeast nutrient if using. At 10 minutes remaining, add 0.25 oz Hallertau (or Styrian Golding). At flameout (end of boil), add 0.75 oz Cascade (or hop combo) for very light flavor and aroma; steep for 5–10 minutes then chill.

Boil & hop schedule

Cool wort quickly to 66–68°F (19–20°C) using an immersion or plate chiller. Transfer chilled wort to a sanitized fermenter, leaving behind heavy trub. Top up with sanitized water to reach 5.25 gallons (19.9 L) if needed to hit target pre-fermentation volume and gravity.

Chill

Aerate the wort by shaking, splashing, or pure oxygen to ~8–10 ppm O2. Rehydrate or prepare your yeast per manufacturer instructions and pitch to achieve an original gravity near 1.044–1.046 (target for ~4.5% ABV).

Pitch yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous fermentation subsides (visible bubbling slows or airlock activity decreases).

Primary fermentation

Allow the beer to condition at 60–65°F (15–18°C) for 3–5 days after primary fermentation to rest and clean up yeast byproducts. Optionally cold-crash to near 38–45°F (3–7°C) for 24–48 hours to improve clarity if refrigeration is available.

Conditioning

Sanitize bottles, caps, siphon tubing and other equipment. Dissolve 3.5 oz (99 g) priming sugar in 12–16 oz (360–480 ml) boiling water, cool to room temperature and add to bottling bucket.

Prepare for bottling

Rack beer gently from fermenter to bottling bucket, mixing with priming solution to evenly distribute. Fill bottles and cap. Store at 68–72°F (20–22°C) for 10–14 days to carbonate.

Bottle

After carbonation, cold condition bottles for 2–4 days at refrigeration temperatures to clear. Chill and serve in a clean pint glass. Target final ABV about 4.5%, expecting original gravity ~1.044–1.046 and final gravity ~1.010–1.012 for a crisp blonde ale.

Cold condition & serve

Pale 2-row malt (base)

Vienna malt

Carapils (dextrin) or light crystal 10L

Flaked oats or wheat (for mouthfeel, optional)

Light dry malt extract (for top-up, if needed)

Water (brewing liquor)

Magnum (or other clean bittering hop, 11–14% AA)

Cascade (or Amarillo/Citra blend for mild citrus)

Hallertau Mittelfrüh or Styrian Golding (for finishing/low bitterness floral)

American ale yeast (clean, moderate attenuation, e.g., Wyeast 1056 / White Labs WLP001 / Safale US-05)

Yeast nutrient (optional)

Irish moss or whirlfloc tablet (clarifier, optional)

Corn sugar (dextrose) for bottling

Sanitizer (no-rinse)

Coronado - Salty Crew Blonde

On Saturday and Sunday we open our doors bright and early to bring you San Diego's Best Irish Breakfast.

San Diego's Best Irish Breakfast

Select Draft Beer

Draft Beer

Paddy's Irish Whiskey, Simple Syrup, Angostura Bitters, Guinness

Old Irish Fashioned

Titos, Tamarind Syrup, Pineapple Juice, Lime Juice

No Shade

High Noon Cans

Make Coronado - Salty Crew Blonde Recipe in just 12h . ABV 4.5% Blonde ale that's crisp, versatile and refreshing.

Coronado - Salty Crew Blonde Recipe

Descriptors

Tasting Notes

Food Pairings

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