Skadoosh Blond Ale
Late in 2025, I had a decent inventory of beer.
The inlaws were visiting for Christmas, and the FIL is the kind of guy who pretty much always likes "blonds". It honestly doesn't matter what style it is as long as it is pale yellow without too much hop or yeast character. To him, that is a "blond".
Unfortunately, thanks to my 2025 emphasis on Roll-a-Style the beers I had on tap were:
- Gnomeberry Hollow Cherry Porter ... WAY too dark.
- Tafel Mystère Belgian Single ... We could probably sell this as a "blond", but it does have a fair amount of yeast character.
- X-Mas Ale 2025 ... Too big and too dark in color.
- Yoker Belgian Tripel ... Too big and too "Belgian".
Other than maybe the Tafel Mystère, none of these are Father-in-Law beers.
So ... I put together a simple blond recipe and brewed it a couple weeks before Christmas.
Honestly, it will be close to get this brewed and kegged by the time they arrive, but I think I can get it done.
For more information about this beer, see Sheppy's Blog: Skadoosh
| Skadoosh Blond Ale --- Batch 1 (385) |
| Style | Blonde Ale | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 6.42 gal | |||
| Brewhouse Efficiency | 68.00 | Boil Time | 30 minutes |
Recipe Characteristics
| Recipe Gravity | 1.045 SG | Estimated FG | 1.011 SG | ||||
| Recipe Bitterness | 25.9 IBUs (Rager) | Alcohol by Volume | 4.4 % | ||||
| BU : GU | 0.576 | ||||||
| Recipe Color | 5.0 SRM |
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| Measured OG: | Measured FG: | ||||||
| ADF: | Measured ABV: |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 7.66 gal | Denver, Colorado | Water | 1 | - | - |
| 4.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
| 4.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 3 | - | - |
| 1.50 tsp | Lactic Acid (Mash) | Water Agent | 4 | - | - |
| 8 lbs | Vienna Malt (3.5 SRM) | Grain | 5 | 80.0 % | 0.63 gal |
| 2 lbs | Rye Malt (Briess) (3.7 SRM) | Grain | 6 | 20.0 % | 0.16 gal |
| 1.000 oz | Cascade [7.00 %] - Boil 30.0 min | Hop | 7 | 14.7 IBUs | - |
| 1.00 Items | Whirlfloc Tablet (Boil 10.0 mins) | Fining | 8 | - | - |
| 2.000 oz | Cascade [7.00 %] - Boil 5.0 min | Hop | 9 | 9.6 IBUs | - |
| 1.000 oz | Saaz [2.50 %] - Boil 5.0 min | Hop | 10 | 1.7 IBUs | - |
| 1.0 pkg | SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] | Yeast | 11 | - | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 30.63 qt of water at 158.1 F | 152.0 F | 45 min |
| Heat | Heat to 158.0 F over 10 min | 158.0 F | 15 min |
| Mash Out | Heat to 170.0 F over 7 min | 170.0 F | 10 min |
If steeping, remove grains, and prepare to boil wort
Recipe Notes
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=101,Mg=8,Na=21,SO4=128,Cl=90,HCO3=104
Acid to bring water pH to around 5.3
Mash as directed.
Boil as directed.
Cool wort to as close to 65F as possible.
Ferment at ambient temp.
Keg after one to two weeks in fermentor. Force carbonate to taste.
Enjoy!
Brewing Record
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| Pre-boil OG | (1.042 SG) | Pre-boil Vol | (6.42 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
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