Recipe Size: 10 liters/20 pints (Or adjust according to the size of your batch)
Pale Ale Malt: 2Kg
Crystal Malt: 250gm
Yeast: 5 gm
Magnum Hops: 25 gm
Yeast nutrient: 1 tea spoon
2 Brew Bags
1 Airlock with Grommet or Bung
1 Boiling Pot/Vessel (at least 11 liter in size)
1 Fermenting Bucket(At least 11 liter)
Iodophor or any other Brewing Sanitizer
Used beer bottles with crowns and a crown capper assembly or plastic soft drink bottles.
1. In case you don't have a wort chiller. Boil 3 liters of water and cool. Put it in your freezer overnight to make sanitized ice.(better to make 2-3 liters extra just in case)
2. Sanitize everything that's going to touch your beer wort with Iodophor solution.
1. Mill Pale malts and Crystal malts with a Hand Mill. We don't want to make a flour or else while mashing them they'll become gelatinous and difficult to filter we only want to crush the grains a little so that while mashing, water can reach it's core. If you don't have a mill you can grind them in a mixer blender, give it a few brief spins carefully until all of the grains are broken.
2. Fill your Mash tun with 5 liters of hot water. Mash the grains between 63°C to 65° for one hour. Sparge with about 8 liters of hot water((70°C)). Lauter the wort to your boiling pot.
3. Turn your stove on. When the liquid(wort) reaches boiling point lower the flame and add 10gm hops to a brew bag.
4. At 45 minutes. Move your cleaned wort chiller to the pot(Yes! put it directly in). Add 5 gm hops.
5. At 55 minutes mark add 10gm hops.
6. At 60 minutes turn the stove off.
7. Run water through your water chiller or add 3 liters of previously made ice to the wort and keep stirring till it dissolves. Check the temperature with food thermometer. Once it dips bellow 22 degree Celsius transfer to your fermenter(add more ice if you have to). Discard used hops. Check here for information on brewing temperatures.
8. Add 5gm brewers yeast and 1 teaspoon yeast nutrient. Put an airlock and bung/grommet on, move the fermenter to a cool dark place and let it ferment for 10 days or until the airlock stops showing any activity and water seems leveled.
9. Wait for two more days for the beer to settle. Add half a table spoon of powdered sugar to the finished beer.(don't add more than that or the bottles can burst) Fill your sanitized pet bottles and shut tight or fill your sanitized glass beer bottles and put crowns on them.
10. Leave the bottle at room temperature for 7 to 15 days for the natural carbonation to happen inside the bottle.
11. Transfer the bottles to a fridge.
12. Most Important: Share the love! Pick a holiday, call up your friends, open some chilled bottles of your own homemade Blonde Beer and eat up all the praise with a smug face.