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

A light, refreshing blond ale with a subtle malt sweetness and a clean finish

Heat 12 liters of brewing water to about 165°F (74°C) to account for grain absorption and to reach a mash temperature around 152°F (67°C).

Heat strike water

Mix crushed Pale 2-row, Vienna, crystal malt, and flaked rice into the strike water, stirring thoroughly to avoid dough balls. Hold the mash at 152°F (67°C) for 60 minutes for a balanced fermentable profile that yields a light body with subtle malt sweetness.

After the mash rests, perform an iodine test to ensure conversion. If converted, raise mash to mash-out at 168°F (76°C) for 10 minutes.

Lauter and sparge with 7 liters of 170°F (77°C) water, collecting wort until you have ~6.5 gallons (24.6 L) pre-boil volume, stopping when runoff runs clear and gravity goals are met.

Bring the collected wort to a vigorous boil. Watch for boilovers and adjust heat as necessary.

At the start of the 60-minute boil, add 0.75 oz Northern Brewer hops. Maintain a rolling boil for the full 60 minutes.

Bittering addition (60 minutes)

With 10 minutes left in the boil, add 1 tsp Irish moss to help clear the beer.

Clarifier (10 minutes)

At flameout (end of boil), add 0.5 oz Cascade hops and 0.5 oz Willamette hops for a delicate floral and citrus note. Steep in the hot wort for 10-15 minutes, then chill.

Late hop additions (0 minutes)

Chill the wort rapidly to about 66°F (19°C) using an immersion or plate chiller. Use the chilled water or ice as needed to speed cooling.

Aerate the cooled wort by shaking the fermentation vessel or using an oxygenation stone for 60–90 seconds.

Pitch the California ale yeast (one pack) into the aerated wort once temperature is stable at 66°F (19°C).

Ferment at 66–68°F (19–20°C) for the primary fermentation for 7–10 days, then allow a diacetyl rest at 68–70°F (20–21°C) for 24–48 hours if necessary. This clean-fermenting yeast will produce a crisp finish with subtle malt sweetness.

After primary fermentation is complete (final gravity stable for 2–3 days), rack beer to a secondary or proceed to packaging. Optionally dry-hop with the remaining 0.5 oz Willamette in secondary for 3–4 days for a subtle hop aroma.

If bottling: dissolve 3.5 oz priming (corn) sugar in 8 oz boiling water, cool, add to bottling bucket, then gently rack beer onto priming solution, bottle and cap. Condition at room temperature (68–70°F / 20–21°C) for 10–14 days, then cold-condition for 3–7 days.

If kegging: transfer beer to sanitized keg, force carbonate to about 2.5 volumes CO2 (typical for a light blond ale) and cold-condition at 36–40°F (2–4°C) for 24–48 hours before serving.

Serve cold (38–45°F / 3–7°C) on draft with moderate carbonation. Pour gently into a pint or tulip glass to show the pale golden color and light head. Expect a light, refreshing beer with subtle malt sweetness and a clean, crisp finish.

Pale 2-row barley (base malt)

Vienna malt

Light crystal malt (10°L)

Flaked rice (to lighten body)

Northern Brewer hops (bittering)

Cascade hops (aroma / late)

Willamette hops (finishing / dry hop)

Irish moss (clarifier)

California ale yeast (clean-fermenting strain, e.g., Wyeast 1056 / Safale US-05)

Brewing water (adjusted for soft, slightly mineral profile)

Priming sugar (if bottling) or CO2 for kegging

Corn sugar (for priming alternative)

Ice or cold water (for chilling)

FIRESTONE 805

Make FIRESTONE 805 Recipe in just 72h . A light, refreshing blond ale with a subtle malt sweetness and a clean finish

FIRESTONE 805

Descriptors

Tasting Notes

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