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Bailout Hoppy American Blonde Ale Recipe

 

"Bailout" Blond Ale
Blond Ale

3 lbs. Light Dry Malt Extract
1 lb. Wheat Malt
1 lb. Vienna Malt
8 oz. Carapils (Dextrine) Malt
6 oz. Corn Sugar (Dextrose)
1/4 oz. Columbus Hop Pellets (60 min.) 12.3 IBU
1/4 oz. Columbus Hop Pellets (30 min.) 4.2 IBU
1/2 oz. Columbus Hop Pellets (5 min.) 4.2 IBU
Water to 5 Gallons
1 pack 05 SafeAle Yeast

S.G. 1.042 IBU 20.7

Steep the ground grain in 2.5 quarts of water at 155 degrees for 20 minutes. Dissolve sugar in kettle full of 5 gallons of heated water. Place grains in a mesh bag and place in kettle to rinse sugar from the grains for 10 minutes, then remove the bag. Boil with hops for times indicated above. Cool below 80 degrees. Add enough sanitary cool water to bring the volume to 5 gallons. Add yeast. After fermentation, keg the beer (for utmost economic advantage) at a medium-high level, or add 3/4 cup of corn sugar and bottle condition.  

 

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