Blonde Ale (Original)
Bombshell Blonde Ale
A fuller, sweeter-leaning blonde ale with soft hops and a generous malt backbone
Ghost River Original Recipe · 2-gallon batch · Partial mash and extract
Developed recipe; confirmed design intention is a richer, sweeter, fuller-bodied blonde. Finished-batch measurements have not been provided.
Targets from original notes: 5.0–5.2% ABV · 8 IBU · approximately 6–7 SRM (all unverified).
About This Beer
Bombshell Blonde Ale intentionally departs from the dry, delicate character of many conventional blonde ales. I designed it to lean toward malt sweetness and fuller body, not assertive hop bitterness. Crystal 40L and Bavarian wheat liquid malt extract are key to that goal.
This recipe is designed for enjoyment, not to satisfy every parameter of a style competition.
Recipe at a Glance
| Specification | Original recipe |
|---|---|
| Batch size | 2 U.S. gallons |
| Brewing method | Partial mash + extract |
| Target ABV | 5.0–5.2% (unverified) |
| Target IBU | 8 (unverified) |
| Target SRM | 6–7 (unverified; actual color may differ) |
| Boil | 60 minutes |
| Original yeast options | US-05 or K-97 |
| Fermentation | 65–68°F (18–20°C), original estimate 10–14 days |
| Carbonation | About 2.4 volumes CO₂ |
Ingredients
| Ingredient | Amount | Use |
|---|---|---|
| 2-row pale malt, crushed | 1 lb | Base malt and enzymes |
| Crystal 40L, crushed | 0.5 lb | Caramel character, fullness, color |
| Bavarian wheat LME | 2 lb | Fermentables, wheat character, body |
| Hallertau or Saaz | 0.10 oz | 60-minute bittering addition |
| Hallertau or Cascade | 0.10 oz | 5-minute aroma addition |
| SafAle US-05 or SafAle K-97 | Appropriate pitch | Yeast selection |
| Water | Enough for 2 gallons finished | Mash, boil, top-up |
| Priming sugar | Calculated for actual bottled volume | Carbonation |
Hop note: The original document attributes about 6 IBU to the first addition and 2 IBU to the second. Those contributions depend on actual alpha acids and kettle conditions; do not treat them as measured values.
Brewing Instructions
- 1
Partial mash. Heat approximately 1.25 gallons of water to a suitable strike temperature. Mash crushed 2-row and Crystal 40L in a bag, maintaining the grains around 152°F (67°C) for 30 minutes. The 2-row portion requires mash conversion.
- 2
Remove grain and drain. Lift the grain bag and recover runoff. Add brewing water if needed for your chosen boil volume.
- 3
Add extract carefully. Take the kettle off the heat and dissolve 2 lb Bavarian wheat LME, stirring thoroughly to prevent scorching.
- 4
Boil for 60 minutes. Add 0.10 oz Hallertau or Saaz when 60 minutes remain. Add 0.10 oz Hallertau or Cascade when 5 minutes remain.
- 5
Cool and transfer. Chill to a suitable pitching temperature, place in a sanitized fermenter, and top up with clean treated water to 2 gallons. Mix thoroughly and record original gravity.
- 6
Ferment. Pitch US-05 or K-97 and hold roughly 65–68°F, within the specific yeast’s recommended range. Check gravity for completion rather than bottling automatically at 10–14 days.
- 7
Bottle or keg. For bottling, calculate sugar for your actual volume and approximately 2.4 volumes CO₂ if that is your desired level. Use pressure-rated bottles and verify final gravity has stabilized.
From My Brew Kettle: A Blonde With More Body
I wasn’t trying to make the driest, crispest blonde ale possible. My goal was a sweeter beer with more body. That’s why this recipe carries a substantial dose of Crystal 40L and a wheat extract base, with only modest hop additions.
I prefer malt character to strong bitterness, and Bombshell Blonde was built around that preference. It is meant to be a more substantial blonde, not simply a light beer with a little color.
This describes the recipe’s confirmed design goal, not a verified tasting result. Actual final sweetness depends on attenuation and finishing gravity.
Yeast Options
- US-05 — baseline choice: A versatile, relatively neutral ale yeast that should let the malt and gentle hop notes remain central.
- K-97 — alternative: May change fermentation character, mouthfeel, and clarity. Treat it as a separate variant.
- Kveik K.14 Eitrheim — exploratory alternative: The original document includes a discussion of this option, including warm fermentation and possible fruit notes. Those predictions have not been confirmed for this batch. Check the strain manufacturer’s current temperature and pitching guidance before using it.
Yeast choice and fermentation conditions will affect final gravity and perceived sweetness. Keep records rather than assuming all three variations finish alike.
Options for Your Next Batch
- Keep it rich: Retain the original Crystal 40L and wheat extract proportions.
- Lean floral: Choose Hallertau at both additions.
- Add a hint of citrus: Use Cascade for the five-minute addition without increasing the bittering charge.
- Compare yeasts: Split a prepared wort between US-05 and K-97, then compare final gravity, aroma, and body.
Explore More at Ghost River Brews
Original formulation preserved. Target ABV, IBU, and SRM have not been independently verified.
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