Briess Recipe Database

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  • Pub Blonde

    Slightly bitter ale formulated to let rich complex flavor of Thames Valley Ale Yeast shine.

    Type: Ale

    Style: Other Ale

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    4.0 lbs CBW® Golden Light DME 60 minute boil Dry Malt Extract
    1.0 lb CBW® Bavarian Wheat DME 60 minute boil Dry Malt Extract
    1.0 oz Golding Hops (4.5% AAU) 60 minute boil
    0.5 oz Golding Hops (4.5% AAU) 30 minute boil
    0.25 oz Golding Hops (4.5% AAU) 15 minute boil


    1. Dissolve extract in 5 gallons of water
    2. Bring to boil
    3. Add 1 oz of Golding hops
    4. Boil 30 min
    5. Add 0.5 oz of Golding hops
    6. Boil 15 min
    7. Add 0.25 oz Golding hops
    8. Boil 15 minutes
    9. Cool wort to 68°F
    10. Transfer to fermenter
    11. Pitch one pack of WLP030 Thames Valley Ale Yeast

    Primary Fermentation: 2 weeks at 66-70°F

    Secondary Fermentation: 2 weeks at 34-40°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 pack of WLP030 Thames Valley Ale Yeast for 2-3 weeks

    Original Gravity: 1.043

    Final Gravity: 1.011

    Alcohol by Weight:

    Alcohol by Volume: 4.2

    IBU: 22

    Color: 6 SRM