American Blonde Ale

Definitely not my typical brew, so it may be a bit out of place as the subject of my first post.  But here goes . . .

It's called Dick's American Ale, and I brewed it with my father-in-law on his 70th birthday--his first brew day.  I wanted something a little lighter to serve to guests at a surprise party we would host to celebrate my in-laws' combined 70th birthdays and 50th wedding anniversary.

Pretty basic recipe that I put together from ingredients I had in house.  Grain bill was 100% base malts (63% American 2 row, 37% Belgian pilsner), with whole leaf Tettnang and wlp001 California Ale Yeast.

OG:  1.053
FG:  1.015
ABV:  5.0
Color:  straw (3.0 SRM)
IBU:  18.9
Carb level:  2.6 vols

Mashed at 152° for 60 minutes, then boiled 90 minutes with .5 oz Tettnang at 60 minutes, 1 oz at 10 minutes, and .5 oz at 5.  Pitched wlp001 at 62° and held it there for four days before  raising it to 70° for an additional 7 days.  Cold crashed, then transferred to keg and force carbed.

Obviously a bit of a rush job, since I was in a hurry to have it ready for the party just three weeks after brew day.  My haste was certainly evident in the high final gravity; no doubt a bit more time in primary would have taken it down a few more points.  Nonetheless, I was quite pleased with the results.

Guests seemed really to enjoy the blonde ale.  It was fizzy and yellow enough not to offend this decidedly non craft brew crowd, but still characterful enough to keep the interest of craft beer drinkers.  Maybe they were just being polite, but I don't think so.  Proof of that was in the number of people who went back for a second and third pint.

My point is this:  although it's taken me years to get it through my thick head, I've finally learned that I don't need to "convert" or "enlighten" anyone.  People like what they like, what they know, what they're comfortable with.  And there's nothing wrong with that.  If I want the people around me to like what I brew, then I need to brew what they like. 

I am already planning my next batch of this one.  Thinking I'll probably move it to 100% pilsner malt, split the 6 gallon batch between two carboys and hit one half with washed 001 reclaimed from this batch for a second American Blonde.  The other half, pitched with a spicy Belgian strain might make a nice Patersbier, which in turn may serve as a 3 gallon starter for a high gravity tripel.

Wow--what a revelation!  Turns out this brew may not be out of place at all, but in fact the perfect subject for my inaugural post.