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Bertha’s Blonde Ale
By erway

A beautiful version of the bee
7 lbs. Weissheimer Pils Malt
1 lb. Weyerman Wheat Malt
1/2 lb. Weyerman Munich
1/4 lb. Honey Malt
All whole leaf hops
1 oz. Saaz FWH (3.4%)
1 oz. Northern Brewer (6.6%) 60 min.
1 tablet Whirlflock 20 min. (I live at 7,000 ft.)
1 oz. Saaz 10 min.

3 pint starter Kolsch ale yeast

RO H2O was used
Single infusion mash at 149F with 11 qts H2O, 2 tsp. Gypsum for 60 min. Added 12 qts boiling H2O to bring to mash out at 170 for 10 min. Rest and stir the hell out of it. Run-off and add FWH. Batch sparge with 8 qts H2O at 190 to bring back to 170. Rest and stir like hell for 10 min. Run-off.

Boil for 60 min.

Pitch at 58 and let ferment at 60-62. Let primary go for 5 days. Do a 2 day diacetyl rest at 70. Transfer and cold condition at near freezing for 3 weeks. Prime with 5 oz. dextrose or keg and go for lots of CO2.

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