Perfect for those hot Texas Summers, this is a simple but thoroughly refreshing blonde ale with mild floral and citrus notes.
Specialty malts: Crystal 10L
Featured hops: Tettnang
O.G. = 1.050
F.G. = 1.012
Approximately 5.0% ABV
Approximately 166 Cal / 12 oz
Makes 5 US gallons
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This kit with extract and steeping grains performed well. It was one of the easiest beers I'd made in over a year. I remember how relatively easy steeping and extract brewing were before converting to "all-grain" brewing, over a year ago. This brew day was quicker, and with steep and batch sparge, the O.G. came in slightly better than expected (unlike some of my all-grain adventures). I would suggest trying the "Palmer method" of modified extract boiling in very light extract recipes. John Palmer suggests adding 1/4 of the extract in at the beginning of the boil, with the bittering hops, and the last 3/4 at the last 10 minutes of the boil, to reduce the (Maillard reactions) darkening that occurs especially in partial boil extract recipes. I didn't do this, and the finished ale came out a little darker than expected. No big problem, I just labeled it "Texas Dark Blonde Summer Ale"; it tasted better than any summer ale I've made before. Definitely a home run in the home brew department, in my book.
Added a 1/4 ounce of coriander to the last 5 minutes of the boil. Primary for 2 weeks, bottle conditioned for a month. Yielded closer to 4 gallons. Delicious recipe, but did not taste like a blond ale at all. Guests who drank this all agreed that this was malty, caramely and tasted like a very sweet and delicious scotch ale for after dinner in autumn. Could be used as an elegant pairing for a dessert. Not sessionable. Saving a couple bottles for Thanksgiving. Mixing 50/50 with lemonade to make a shandy turned out great also.