Codename : Mountain Portage Blonde Alethorpe

Just like my last Blonde Ale, this simple recipe was chosen to fine tune my brewing style, as I have switched to using a propane stove outdoors. 


  • 1 Lb 10 oz Maris Otter Malted Barley
  • 2 oz Munich II (9L)
  • 1 oz Rye Malt
  • 0.2 oz East Kent Golding hops at 60 minutes
  • 0.1 oz East Keng Golding hops at 10 minutes
  • ¼ Whirlfloc tablet at 10 minutes (optional)
  • 0.1 oz East Kent Golding hops at 0 minutes
  • 4 ml Nottingham dry yeast

Anticipated IBU : 22
Anticipated ABV : 4.5%
Target OG : 1.046
Target FG : 1.011
Brewhouse (in)efficiency : 65%

  • Prepare 6L strike water, 154F.
  • Add the grains to the bag.
  • Calibrate sonic screwdriver.
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for a minimum SG 1.036
  • Lift the bag out, allow it to drip into the pot. Capturing every bit of potential sugar is good.
  • Bring wort up to 205F.
  • Set the timer for 60 minutes. Add hops and Whirlfloc at the prescribed time above.  Looking for a minimum SG 1.045
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively
  • Prepare yeast mixture.
  • Add wort to the jug. Pitch yeast
  • Store in a cool place for primary fermentation for 14-21 days.

Bottling Day

  • Sanitise everything required for bottling.
  • Transfer from carboy to bottling pot.
  • Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
  • Bottle.
  • Preferably conduct bottle conditioning for at least 4 weeks. 

Brew Notes

  • Pre-boil SG was 1.036, post-boil SG was 1.044



Tasting notes to follow

Brew day : 16-Jun-2022
Bottling day : 30-Jun-2022