Recipes: Blonde Ale

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Style Profile based on 4,158 recipes

OG

1.050

FG

1.011

IBU

25

ABV

5.1%

BU:GU

0.50

Hops

3.8 g/L

Dry hop

0.2 g/L

Grain Bill Composition

  • 93% Base
  • 10% Toast
  • 8% Crystal
  • 2% Acid
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 28% Cascade
  • 16% Citra
  • 11% Centennial
  • 8% Amarillo
  • 7% Magnum (GR)
  • 6% Willamette
  • 6% Mosaic
  • 5% Columbus
  • 5% Samba
  • 4% Simcoe

% of Blonde Ale recipes using each hop

Common Fermentables

  • 10% Pale Malt (2 Row) US
  • 9% Cara-Pils/Dextrine
  • 8% American - Pale 2-Row
  • 6% American - Carapils (Dextrine Malt)
  • 6% American - Pilsner
  • 6% US - Pale 2-Row
  • 6% American - Caramel / Crystal 10L
  • 5% American - Pale Ale
  • 5% American - Vienna
  • 5% Caramel/Crystal Malt - 10L

Colour = malt category ยท bar = % of recipes

Common Yeasts

  • 34% Safale American (US-05) Fermentis
  • 7% SafAle English Ale (S-04) Fermentis
  • 4% California Ale Yeast (WLP001) White Labs
  • 4% American Ale (1056) Wyeast Labs
  • 3% LalBrew Nottingham Lallemand
  • 1% German Ale/Kolsch (WLP029) White Labs
  • 1% American Ale II (1272) Wyeast Labs
  • 1% US West Coast Yeast (M44) Mangrove Jack's
  • 1% Lutra Kveik (OYL-071) Omega
  • 1% London Ale III (1318) Wyeast Labs

% of Blonde Ale recipes using each strain

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