Style: Blonde Ale

• 53% Pale
• 30% Pilsner
• 6% Toast
• 5% Crystal
• 3% Wheat

% of total grain weight across all recipes · sums to ~100%

• 78% Pale (85%)
• 52% Crystal (8%)
• 33% Toast (10%)
• 31% Pilsner (78%)
• 23% Wheat (9%)

% of Blonde Ale recipes using each malt category (addition % in brackets)

• 29% Cascade
• 16% Citra
• 12% Centennial
• 8% Amarillo
• 7% Mosaic
• 7% Magnum
• 6% Saaz
• 6% Columbus
• 6% Willamette
• 4% Simcoe

% of Blonde Ale recipes using each hop

dated Blonde Ale recipes with at least one dry-hop addition

• 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
• 5% American - Caramel / Crystal 10L
• 5% Caramel/Crystal Malt - 10L
• 5% American - Pale Ale
• 5% American - Vienna

Colour = malt category · bar = % of recipes

• 34% Safale American (US-05) Fermentis
• 7% SafAle English Ale (S-04) Fermentis
• 4% California Ale (WLP001) White Labs
• 4% American Ale (1056) Wyeast Labs
• 3% Nottingham Lallemand
• 2% German Ale/Kolsch (WLP029) White Labs
• 1% American Ale II (1272) Wyeast Labs
• 1% US West Coast (M44) Mangrove Jack's
• 1% Lutra Kveik (OYL-071) Omega
• 1% Flagship (A07) Imperial Yeast

% of Blonde Ale recipes using each strain

• 81% Single Infusion
• 14% Step Mash
• 4% Decoction

% of Blonde Ale recipes with mash data

• 75 ppm Ca²⁺
• 5 ppm Mg²⁺
• 10 ppm Na⁺
• 75 ppm Cl⁻
• 80 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile