We’ve crafted a Cascade Blonde Ale that’s perfect for homebrewers seeking a light, refreshing beer with a citrusy twist. Drawing from Pacific Northwest hops like Cascade, this recipe celebrates the bright, floral notes that make it a crowd-pleaser at gatherings.
It’s our go-to brew for easy weekends, blending tradition with simple ingredients. We’ll walk you through the basics so you can create a beer that’s as satisfying to make as it is to sip.
Ingredients
In our Cascade Blonde Ale recipe, we focus on simple, high-quality ingredients that highlight the bright, citrusy notes of Cascade hops from the Pacific Northwest. This selection ensures a light, refreshing brew perfect for homebrewers. We’ll list the ingredients in the order they’re typically used during the brewing process, with precise measurements and prep notes for accuracy.
Grains and Base Ingredients
- 6 lbs (2.7 kg) Pale Malt: Our base grain, crushed for efficient mashing to provide the light body and subtle sweetness.
- 1 lb (0.45 kg) Pilsner Malt: Added next for a crisp, clean profile; mill it fresh to enhance fermentability.
Hops
- 1 oz (28 g) Cascade Hops (for bittering): Use pellet form, added at the start of the boil for 60 minutes to deliver the signature floral and grapefruit flavors.
- 1 oz (28 g) Cascade Hops (for aroma): Reserved for the last 5 minutes of boiling; whole cone preferred for maximum oil extraction and aroma.
Yeast and Additives
- 1 packet Dry Ale Yeast (e.g., Safale US-05): Hydrate according to package instructions before pitching to ensure vigorous fermentation.
- 0.5 oz (14 g) Irish Moss: Stir in during the final 15 minutes of boiling to clarify the beer by aiding protein coagulation.
- 5 oz (142 g) Corn Sugar (for priming): Dissolved in boiled water for bottling; helps achieve natural carbonation without over-sweetening.
| Ingredient | Calories per Serving (12 oz) | Key Nutrients | Role in Recipe |
|---|---|---|---|
| Pale Malt | 150 | Carbohydrates, Fiber | Provides fermentable sugars for body |
| Cascade Hops | 5 | Antioxidants | Adds bitterness and flavor |
| Dry Ale Yeast | Negligible | Proteins, Enzymes | Facilitates fermentation |
Equipment Needed
Now that we’ve outlined the ingredients for our Cascade Blonde Ale, we move on to the essential equipment that ensures a smooth brewing process. As homebrewers, we rely on reliable tools to handle everything from mashing and boiling to fermenting and bottling, maintaining the beer’s crisp, citrusy profile.
To brew this recipe effectively, gather the following items in the order we typically use them:
- Brew Kettle: A large stainless steel or aluminum pot (at least 5 gallons) for boiling the wort. We recommend one with a lid to prevent contamination and aid in evaporation.
- Mash Tun: If opting for an all-grain approach with our Pale Malt and Pilsner Malt, use a insulated cooler or dedicated tun (5-10 gallons) equipped with a false bottom for efficient grain conversion.
- Fermenter: A 6.5-gallon glass or plastic carboy for primary fermentation, allowing our Dry Ale Yeast to work in a controlled environment and develop those floral notes from Cascade hops.
- Airlock and Stopper: A simple S-shaped airlock to fit the fermenter, letting CO2 escape while keeping oxygen and bacteria out during the fermentation phase.
- Thermometer: A digital or dial thermometer for monitoring temperatures accurately—aim for 150-170°F during mashing to extract optimal flavors without scorching the malts.
- Hydrometer: Essential for measuring specific gravity; we use it to track fermentation progress and ensure our beer reaches the desired alcohol content, typically 4-5% ABV for a light blonde ale.
- Auto-Siphon or Racking Cane: A tool for transferring wort or beer without introducing oxygen, making it easier to move liquid from the brew kettle to the fermenter or bottling bucket.
- Bottling Bucket: A 5-gallon bucket with a spigot for mixing in corn sugar and filling bottles, ensuring even carbonation for that refreshing fizz.
- Bottles and Caps: At least 48 standard 12-ounce glass bottles with caps, sterilized to preserve the beer’s aroma and prevent off-flavors.
- Sanitizer: A no-rinse sanitizer solution (like Star San) for cleaning all equipment—sanitation is key to avoid infections that could ruin our citrusy brew.
- Stirring Spoon and Funnel: A long-handled stainless steel spoon for stirring mash or wort, paired with a wide-mouth funnel for safe pouring and minimizing spills.
| Equipment Item | Recommended Capacity | Primary Use |
|---|---|---|
| Brew Kettle | 5+ gallons | Boiling and hop additions |
| Mash Tun | 5-10 gallons | Grain mashing |
| Fermenter | 6.5 gallons | Fermentation |
| Bottling Bucket | 5 gallons | Bottling and carbonation |
Instructions
We guide you through brewing our Cascade Blonde Ale with simple, step-by-step methods that ensure a crisp, citrusy beer perfect for homebrewers. Let’s dive into the process using the ingredients and equipment we’ve outlined.
Preparing the Ingredients
Before we start brewing, we measure and prepare our ingredients to guarantee precise flavors in our Cascade Blonde Ale. Begin by gathering 6 lbs of Pale Malt and 1 lb of Pilsner Malt; crush these grains coarsely for optimal extraction, as this enhances the light body and crisp profile. Next, portion out the Cascade hops—use 1 oz for bittering and another 1 oz for aroma—to capture their bright, floral notes that define this beer’s citrusy essence. Prepare the packet of Dry Ale Yeast by rehydrating it in warm water according to the package instructions, and have Irish Moss (1 tsp) ready for clarification along with 4 oz of corn sugar for carbonation. This step sets the foundation for a refreshing brew that highlights the Pacific Northwest hops.
Mashing
We mash the grains to convert their starches into fermentable sugars, creating the sweet base for our Cascade Blonde Ale. Heat 3 gallons of water to 165°F in your brew kettle, then add the crushed Pale Malt and Pilsner Malt to your mash tun and stir thoroughly for even distribution. Maintain a temperature of 152°F for 60 minutes, allowing the enzymes to work and produce a wort with a light, malty sweetness that complements the hops’ citrusy brightness. After mashing, sparge with 2 gallons of hot water at 170°F to rinse the grains, collecting about 3 gallons of wort in your kettle—aim for a specific gravity of 1.045, as measured with your hydrometer, to ensure balanced fermentation.
| Measurement | Target Value | Purpose |
|---|---|---|
| Mash Temperature | 152°F | Enzyme activation for sugar conversion |
| Mash Duration | 60 minutes | Optimal starch breakdown |
| Sparge Water Temperature | 170°F | Efficient grain rinsing |
| Collected Wort Volume | 3 gallons | Achieves desired brew strength |
Boiling
We boil the wort to sterilize it and extract hop flavors, building the signature citrusy aroma in our Cascade Blonde Ale. Bring the wort to a rolling boil in your brew kettle, then add 1 oz of Cascade hops at the start for bittering; let it boil for 60 minutes to infuse a balanced bitterness that offsets the beer’s light sweetness. With 15 minutes left, stir in 1 tsp of Irish Moss for clarification and add the remaining 1 oz of Cascade hops to release vibrant, floral aromas that evoke fresh citrus peels. Monitor the boil closely to reduce the wort to about 2.5 gallons, resulting in a concentrated flavor profile that’s both invigorating and smooth.
Fermentation
We ferment the cooled wort to transform sugars into alcohol, developing the refreshing, citrusy character of our Cascade Blonde Ale. Once the wort cools to 68°F, transfer it to your fermenter and pitch the rehydrated Dry Ale Yeast, then seal with an airlock to allow carbon dioxide to escape while preventing contamination. Ferment at a stable 65-68°F for 7-10 days in a dark, cool space; you’ll notice the beer’s fruity, hoppy scents emerging as the yeast works, creating a light-bodied ale with subtle floral undertones. Check the specific gravity daily after day 7—once it reaches 1.010, the fermentation is complete, signaling a clean, crisp finish ready for the next stage.
| Fermentation Stage | Duration | Target Specific Gravity |
|---|---|---|
| Primary Fermentation | 7-10 days | From 1.045 to 1.010 |
| Temperature Range | 65-68°F | Optimal yeast activity |
Bottling and Conditioning
We bottle and condition the beer to achieve natural carbonation, locking in the bright, citrusy flavors of our Cascade Blonde Ale for a perfect pour. Siphon the fermented beer into a bottling bucket, then dissolve 4 oz of corn sugar in 1 cup of boiling water and mix it in gently to prime for carbonation. Fill sanitized bottles using your auto-siphon, leaving about 1 inch of headspace in each, and cap them securely—aim for 12-24 bottles depending on your batch size. Store the bottles at 70°F for 2 weeks to condition, allowing the beer to carbonate and mature; the result is a fizzy, refreshing ale with pronounced Cascade hop aromas that make every sip feel like a sunny afternoon.
Conclusion
We’ve loved sharing this Cascade Blonde Ale recipe with you
It’s a gateway to crafting beers that brighten any gathering
Experiment and make it your own for even more excitement
Cheers to your brewing adventures and the flavors you’ll create
Frequently Asked Questions
What is Cascade Blonde Ale?
Cascade Blonde Ale is a light, refreshing homebrew beer recipe featuring Pacific Northwest Cascade hops for bright, citrusy, and floral flavors. It’s perfect for relaxed weekends, using simple ingredients and traditional methods to create a crisp ale that’s enjoyable to make and drink.
What ingredients are needed for this recipe?
You’ll need 6 lbs of Pale Malt for a light body, 1 lb of Pilsner Malt for crispness, Cascade hops for bittering and aroma, Dry Ale Yeast for fermentation, Irish Moss for clarification, and corn sugar for carbonation. These high-quality components enhance the citrusy notes and provide nutritional benefits like fermentable sugars.
What equipment is required for brewing?
Essential tools include a brew kettle for boiling, mash tun for grains, fermenter with airlock for fermentation, thermometer and hydrometer for monitoring, auto-siphon for transferring, bottling bucket and bottles for packaging, plus sanitizer and stirring spoon. Proper sanitation ensures a clean, crisp beer.
How do I brew Cascade Blonde Ale at home?
Start by mashing grains to convert starches to sugars, then boil the wort with Cascade hops for flavor. Cool, add yeast, and ferment in a sanitized vessel. Monitor for about 1-2 weeks, then bottle with corn sugar for natural carbonation. Condition for another 1-2 weeks for a fizzy, refreshing ale.
How long does the brewing process take?
The entire process takes about 4-6 weeks: 1-2 hours for mashing and boiling, 1-2 weeks for primary fermentation, and 1-2 weeks for bottling and conditioning. Patience ensures the best citrusy flavors develop fully.
What makes Cascade hops special in this recipe?
Cascade hops from the Pacific Northwest add bright, floral, and citrusy notes that make this ale refreshing and appealing. They’re used for both bittering and aroma, enhancing the beer’s light profile without overpowering it, ideal for beginner homebrewers.
Any tips for first-time homebrewers?
Sanitize all equipment to avoid contamination, measure ingredients accurately, and monitor temperatures during mashing and fermentation. Start with small batches, taste as you go, and be patient—proper fermentation leads to a crisp, enjoyable Cascade Blonde Ale on your first try.