Cascade Blonde Lager Recipe?
Posted: Tuesday Sep 05, 2006 12:30 pm
Hi all, had a jug of Cascade Blonde Lager at the pub last night, and was surprised by its tastiness. Nice citrussy taste, that made me think of Cascade hops (lol), and maybe corriander? Also possibly Belgian Candy sugar... but I don't really know. Has anyone else had it? Any suggestions for a recipe? I know it's a wheat beer, but I've no experience formulating recipes with wheat malt.
Commercial Description:
Legend has it that our blonde style beer was originally inspired by a local fair haired barmaid. Refreshing, zesty, and sassy in style it's easy to make the comparison. Coincidence or inspiration? Your call.
Brewed with a blend of barley and wheat malts, Blonde is then hopped to give a light bitterness and citrus note. This clean, easy drinking blend is an ideal refreshing beer for a summer's afternoon, with whoever you fancy!
Food Matches: Works well with seafood, summer salads and tropical fruits.
The usual hyperbole going on in that description
My Recipe:
Coopers Wheat Beer can
700g light dry malt extract
300g belgian candy sugar (home made)
10g Cascade hops and 10g cracked corriander seeds at 10 mins
Saflager W34/70
12L boil, 23L ferment. 4.8% alc/vol. Boil lightly to retain light malt colour.
Might be too late this year, as it seems to be warming up unnaturally early down here in Melbourne.
But yeah, anyone got any improvements to suggest?
Commercial Description:
Legend has it that our blonde style beer was originally inspired by a local fair haired barmaid. Refreshing, zesty, and sassy in style it's easy to make the comparison. Coincidence or inspiration? Your call.
Brewed with a blend of barley and wheat malts, Blonde is then hopped to give a light bitterness and citrus note. This clean, easy drinking blend is an ideal refreshing beer for a summer's afternoon, with whoever you fancy!
Food Matches: Works well with seafood, summer salads and tropical fruits.
The usual hyperbole going on in that description

My Recipe:
Coopers Wheat Beer can
700g light dry malt extract
300g belgian candy sugar (home made)
10g Cascade hops and 10g cracked corriander seeds at 10 mins
Saflager W34/70
12L boil, 23L ferment. 4.8% alc/vol. Boil lightly to retain light malt colour.
Might be too late this year, as it seems to be warming up unnaturally early down here in Melbourne.
But yeah, anyone got any improvements to suggest?