Light Hybrid Beer - Blonde Ale (BJCP 2008)

Top 10 Blonde Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Extract Blonde	5 gal	4.13%	19.68	1.042	1.011		extract	6545
White House Home Brew Honey Ale (original guess)	5.5 gal	5.05%	14.56	1.051	1.013		extract	5206
Summer Blonde Ale	8.5 gal	4.08%	19.02	1.042	1.011		All Grain	4707
Golden Ale BIAB	21 L	4.84%	23.04	1.051	1.014		BIAB	4109
2-row SMaSH with Hallertau brewed 06-26-2014	11.5 gal	5.24%	21.67	1.056	1.016		All Grain	3582
7BBL Blonde	230 gal	4.98%	20.42	1.046	1.008		All Grain	3315
Top Knot	5.5 gal	4.47%	19.06	1.047	1.013		extract	3201
2-row SMaSH with CTZ brewed 03-22-2014	11.5 gal	4.79%	18.17	1.051	1.014		All Grain	2965
Rye Blonde Ale	5.5 gal	5.28%	18.22	1.054	1.013		All Grain	2726
Mr. Peanut Butter Ale	1 gal	6.2%	49.66	1.071	1.024		extract	2671

Newest Blonde Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Blonde Ale	5.5 gal	4.88%	21.63	1.045	1.008		All Grain	22
Crushmore Ale	6 gal	4.05%	15.2	1.039	1.008		All Grain	65
Hop Blonde Ale	5.5 gal	5.36%	31.79	1.054	1.013		BIAB	46
Easy Ale	40 L	4.5%	21.67	1.045	1.011		All Grain	28
Willamette BLONDE ALE	6 gal	5.34%	25.35	1.051	1.010		BIAB	58
Big Clona	5 gal	4.59%	15.65	1.047	1.012		BIAB	49
ALS Blonde Ale	220 gal	4.64%	21.94	1.044	1.009		All Grain	45
BLOND ALE	60 L	5.09043%	15.443	1.048	1.009		All Grain	24
Blonde ale Colbier 2000l	2000 L	4.91%	21.69	1.049	1.012		All Grain	57
Irish Blonde Ale	6 gal	5.85%	17.71	1.055	1.010		BIAB	99

Fermentables Used In Blonde Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	413	US	Grain	base malt	1.8°L	37	74%	7% - 100%
American - Carapils (Dextrine Malt)	228	American	Grain	crystal malt	1.8°L	33	7%	1% - 45%
American - Caramel / Crystal 10L	210	American	Grain	crystal malt	10°L	35	7%	1% - 41%
American - Vienna	160	American	Grain	base malt	4°L	35	14%	3% - 100%
American - Pilsner	117	American	Grain	base malt	1.8°L	37	64%	5% - 100%
German - Pilsner	101	German	Grain	base malt	1.6°L	38	59%	3% - 100%
German - Vienna	85	German	Grain	base malt	4°L	37	19%	2% - 100%
United Kingdom - Maris Otter Pale	82	United Kingdom	Grain	base malt	3.75°L	38	61%	10% - 100%
American - Caramel / Crystal 20L	73	American	Grain	crystal malt	20°L	35	8%	1% - 100%
Munich - Light 10L	73		Grain	specialty malt	10°L	33	11%	2% - 44%

Hops Used In Blonde Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	395	7	29%	2% - 100%
Centennial	183	10	26%	2% - 100%
Willamette	125	4.5	46%	8% - 100%
Citra	124	11	24%	1% - 100%
Saaz	115	3.5	38%	4% - 100%
Amarillo	113	8.6	29%	2% - 100%
Magnum	75	15	32%	2% - 100%
Mosaic	55	12.5	26%	4% - 100%
Simcoe	47	12.7	26%	1% - 100%
Tettnanger	46	4.5	34%	13% - 100%

Steeping Grains Used In Blonde Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 10L	26	American	Grain	crystal malt	10°L	35	53%	5% - 100%
American - Carapils (Dextrine Malt)	26	American	Grain	crystal malt	1.8°L	33	64%	8% - 100%
Honey Malt	10		Grain	crystal malt	25°L	37	39%	5% - 100%
US - Pale 2-Row	9	US	Grain	base malt	1.8°L	37	54%	20% - 100%
American - White Wheat	8	American	Grain	base malt	2.8°L	40	53%	28% - 100%
American - Caramel / Crystal 20L	8	American	Grain	crystal malt	20°L	35	73%	15% - 100%
American - Wheat	7	American	Grain	base malt	1.8°L	38	36%	13% - 67%
German - Vienna	6	German	Grain	base malt	4°L	37	32%	17% - 50%
American - Caramel / Crystal 15L	6	American	Grain	crystal malt	15°L	35	73%	33% - 100%
German - Carapils	6	German	Grain	crystal malt	1.3°L	35	57%	27% - 100%

Yeasts Used In Blonde Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	413	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	115	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - English Ale Yeast S-04	86	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	82	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	63	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - German Ale/ Kölsch Yeast WLP029	25	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - American Ale II 1272	20	Wyeast	Ale	0.1	High	74%	60°F	72°F
Fermentis - Safbrew - General/Belgian Yeast S-33	16	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - American Ale Yeast Blend WLP060	14	White Labs	Ale	Med-High	Medium	76%	68°F	72°F
Danstar - American West Coast Yeast BRY-97	14	Danstar	Ale	Medium	High	72%	62°F	75°F

Other Ingredients Used In Blonde Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	128	Fining	Boil	76%	0% - 100%
Whirlfloc	104	Fining	Boil	72%	0% - 100%
Gypsum	100	Water Agt	Mash	21%	0% - 100%
Calcium Chloride (dihydrate)	59	Water Agt	Mash	14%	0% - 65%
Lactic acid	42	Water Agt	Mash	59%	0% - 100%
Epsom Salt	30	Water Agt	Mash	8%	0% - 100%
Phosphoric acid	14	Water Agt	Mash	72%	0% - 100%
Baking Soda	13	Water Agt	Mash	4%	0% - 23%
Calcium Chloride (anhydrous)	12	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	34%	0% - 100%

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