📝 About This Recipe
Inspired by the breezy, sun-drenched afternoons of the French Quarter, this NOLA-style Blonde Ale is the ultimate thirst-quencher for the humid Gulf South. This brew strikes a perfect balance between a crisp, cracker-like malt backbone and a subtle floral hop aroma, offering a clean finish that cleanses the palate after a spicy meal. It is a quintessential Cajun companion, designed to be approachable for light beer drinkers while maintaining the craft integrity of New Orleans brewing traditions.
🥗 Ingredients
The Grain Bill (Milled)
- 8 lbs Two-Row Pale Malt (The clean, sweet base of the beer)
- 1 lb Vienna Malt (Adds a subtle bready, toasted complexity)
- 0.5 lb Carapils (Dextrine Malt) (Enhances body and head retention)
- 4 oz Honey Malt (Provides a hint of characteristic NOLA sweetness)
The Boil (Hops & Additives)
- 1 oz Willamette Hop Pellets (60-minute addition for smooth bitterness)
- 0.5 oz Cascade Hop Pellets (15-minute addition for floral/citrus aroma)
- 1 teaspoon Irish Moss (Added at 15 minutes to clarify the beer)
- 1/2 teaspoon Yeast Nutrient (Added at 10 minutes for healthy fermentation)
Fermentation & Carbonation
- 1 packet SafAle US-05 Dry Yeast (A clean, neutral fermenting ale yeast)
- 7-8 gallons Filtered Water (De-chlorinated for the best flavor)
- 5 oz Corn Sugar (Dextrose) (For priming/carbonation during bottling)
👨🍳 Instructions
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1
Sanitize everything that will touch the beer after the boil (fermenter, airlock, thermometer, spoon) using a food-grade sanitizer like StarSan.
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2
Heat 3.5 gallons of filtered water in your mash tun or large pot to 162°F (72°C) to account for the temperature drop when adding grain.
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3
Slowly stir in the milled grains (Pale, Vienna, Carapils, Honey) ensuring there are no dry clumps (dough balls). The target mash temperature is 152°F (67°C).
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4
Cover the mash and let it sit for 60 minutes. This allows the enzymes to convert starches into fermentable sugars.
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5
While mashing, heat 4.5 gallons of 'sparge' water to 170°F (77°C).
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6
Recirculate the first quart of liquid (vorlauf) until it runs clear, then slowly drain the sweet liquid (wort) into your boil kettle while rinsing the grains with the 170°F sparge water.
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7
Bring the collected wort to a vigorous, rolling boil. Watch closely to prevent a 'boil over' as the foam rises.
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8
Once boiling, add 1 oz of Willamette hops. Set a timer for 60 minutes.
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9
With 15 minutes remaining on the timer, add the Cascade hops and the Irish Moss to help settle proteins.
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10
With 10 minutes remaining, add the yeast nutrient to ensure the yeast has the minerals it needs.
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11
At the end of the 60 minutes, turn off the heat and immediately cool the wort to 68°F (20°C) using an immersion chiller or an ice bath.
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12
Transfer the cooled wort to the sanitized fermenter, splashing it vigorously to aerate the liquid (yeast needs oxygen at the start).
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13
Pitch (sprinkle) the SafAle US-05 yeast onto the surface of the wort. Seal the fermenter with an airlock.
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14
Store in a cool, dark place (65-68°F) for 10-14 days until fermentation is complete and the airlock stops bubbling.
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15
Boil the corn sugar in 1 cup of water, add to a bottling bucket, siphon the beer in to mix, then bottle and age for 2 weeks at room temperature to carbonate.
💡 Chef's Tips
Temperature control during fermentation is key; if it gets too hot, the beer will taste 'fruity' rather than clean. Always use filtered water, as chlorine in tap water can create medicinal 'off-flavors' in light ales. For a clearer beer, 'cold crash' the fermenter by putting it in a fridge for 24 hours before bottling. Don't skip the Honey Malt—it provides that golden 'blonde' hue and a New Orleans sweetness without being cloying. Sanitation is 90% of brewing; if it isn't clean, the beer won't be drinkable!
🍽️ Serving Suggestions
Serve ice-cold in a chilled pint glass or a traditional beer mug. Pair with a spicy Crawfish Boil—the crisp finish cuts right through the cayenne pepper. Excellent alongside a Fried Shrimp Po'Boy dressed with extra remoulade sauce. Try it with a side of classic Cajun Boudin links and Creole mustard. Perfect for sipping on a porch during a humid Louisiana sunset.