Texas Smokin’ Blonde – Recipe

Texas Smoking Blond Cream Ale Label

Note: You can click on the image for a printable version.

Big blonde bouffants and mesquite smoked barbeque. We must be talkin’ Texas! This blonde ale captures both in a truly tasty way. A blonde is a perfect back drop to showcase Briess’ Mesquite Smoked malt. The distinct flavor of White Labs Bedford British ale strain makes this beer as unique as Texas.

Type: Ale

Style: Cream Ale

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Team

Ingredients

Quantity Ingredient Comment
6.6 lbs CBW® Golden Light LME 60 min boil
1 lb Smoked Malt, Mesquite Steeping grain
0.5 lb Wheat Malt, Red Steeping grain
1 oz Liberty Hops (4.0% AAU) 60 min boil
1 oz Willamette Hops (5.0% AAU) 10 min boil
1 pack WLP006 Bedford British Ale Yeast Fermenter
1 capsule Servomyces Yeast Nutrient 10 min boil

Procedures

  1. Bring 2.5 gallons of water to 152°F and steep grains for 30 minutes.
  2. Remove grains and stir in 6.6 lb of CBW® Golden Light LME.
  3. Bring water to a boil and add 1 oz of Liberty hops.
  4. After 50 minutes, add 1 oz Willamette hops and yeast nutrient.
  5. Boil 10 more minutes and turn heat off.
  6. Cool beer to 70°F. Transfer to fermenter. Fill to 5 gallons with water.
  7. Pitch a pack of White Labs WLP006 Bedford British Ale Yeast.

Primary Fermentation: 1 week 67°F-70°F.

Secondary Fermentation: 2 weeks at 65°F-67°F.

Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP006 yeast for 3-4 weeks.

Original Gravity: 1.051

Final Gravity: 1.013

Alcohol by Volume: 5.0%

IBU: 25

Color: 7

Posted in Homebrewing, Recipes | Tagged , , , , , , , , .
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