Zesty BlondeBeer type
Zesty BlondeBeer description She’s that refreshing change that makes you sit up and smile. She doesn’t do hashtags or selfies and sure, she might use a filter, but nothing that hides her natural zing and sparkle. A fragrance of grapefruit, sweet malt and florals tells you she’s on her way, while the comforting biscuity flavour is enough to melt away the winter blues. The wheat base provides a fuller mouthfeel, but leaves plenty of room for the Cascade hops and citrus zest to shine like the sun goddess she is. Flavour profile
- Bright Yellow
- Approx. Alcohol Level:
- 5% ABV
- Naturally Carbonated:
- 1 x 1.7kg Thomas Coopers Preacher’s Hefe Wheat
- 2 x 500g Coopers Light Dry Malt
- 1 x 250g Crystal Malt Grains
- 1 x 100g Caramel Pilsner Grains
- 1 x 25g Cascade Hop Pellets
- 1 x 11.5g Safale K-97 Dry Yeast
- 1 x 250g Coopers Carbonation Drops
- 2 x Grapefruits Peeled (save the peels) – optional & not included in recipe pack.
Step 1 : Mix
The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack).
Place the grain in a plastic zip-lock sandwich bag and crack them using a rolling pin.
Add the cracked grain and 3 litres of cold water, fit the lid and sit in the fridge overnight.
Brew Day: Gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot.
Place the strained liquid onto the stovetop, bring to the boil then add the Cascade hops and boil for 10 minutes.
Turn off heat and cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add the Preacher’s Hefe Wheat, Light Dry Malts and the cooled liquid to the fermenting vessel (FV) then stir to dissolve. Don’t be concerned if lumps of Light Dry Malt persist as they will dissolve over the course of several hours.
Top up with cold tap water to 20 litres and stir thoroughly.
Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C.
Sprinkle the Safale K-97 yeast then fit the lid.
Step 2 : Brew
Place the FV in a location out of direct sunlight and ferment at 18C to 22C.
Fermentation should take around 7 to 10 days.
(If you’re not adding the Grapefruit skip the next 2 steps) At Day 7, Peel the Grapefruit being careful not to get any of the white pith.
Boil 1 cup of water add the grapefruit peels and steep for 5 minutes then add water and Grapefruit peel to the FV
On day 10 check the specific gravity (SG).
Check the SG again the following day and so on.
Step 3 : Bottle
The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonations drop per bottle and secure the caps (use only one carbonation drop for bottles intended to be stored for a longer period).
Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4 : Enjoy
After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
When ready to drink, chill the bottles upright.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5% ABV.