Dizzy Blonde Citrus Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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Dizzy Blonde Citrus

170 calories 20.7 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rose Garage Brewing Co
Calories: 170 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday March 16th 2019
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 5%
3 lb American - Vienna3 lb Vienna 35 4 10%
24 lb American - Spokane Pilsner (Palouse Pints)24 lb Spokane Pilsner (Palouse Pints) 37 1.85 80%
1.50 lb American - Light Munic (Palouse Pints)1.5 lb Light Munic (Palouse Pints) 33.7 42.8 5%
30 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Citra3 oz Citra Hops Pellet 11 Boil 10 min 15.79 18.2%
4.50 oz Citra4.5 oz Citra Hops Pellet 11 Boil 0 min 27.3%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 10 days 18.2%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop 3 days 9.1%
1.50 oz Mosaic LupuLN21.5 oz Mosaic LupuLN2 Hops Lupulin Pellet 22 Dry Hop 3 days 9.1%
1.50 oz Simcoe LupuLN21.5 oz Simcoe LupuLN2 Hops Lupulin Pellet 23 Dry Hop 3 days 9.1%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 9.1%
16.50 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.1 gal 1st Infusion -- 145 °F 60 min
10.1 gal 2nd Sparge -- 160 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
3 oz Sweet Orange Peel Flavor Primary 3 days
12 oz Vanilla Extract Flavor Kegging 14 days
1.50 lb Lactose Flavor Boil 10 min.
Wyeast - American Ale 1056
3 Each
Attenuation (custom):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 251 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Derivative of my Dizzy Blonde.
Brewing this for a competition so I'm trying to achieve something noticeably different.

Using a low rate, half package of Imperial - Eastern WA Kviek Blend Yeast fermented at 85° This is supposed to give off an orange flavor.
Also adding 1 lb of Lactose to see if I can get a creamcycle type effect

There is also a slight substitution in dry hops due to NuHome stock.

Also I replaced the 2oz 10 minute Cascade edition with Citra to try and take out the grapefruit flavor.

After day 1 fermentation is going well but smells like bananna.
Went to af the 3 day dry hop edition and realized I'd forgot the sweet orange in the boil. So I dry hopped it. 2oz total.
Finished product came out cloudy and didn't use it for competition. The version I added Imperial Flagship to was really good. So that is why I'm using 1056 for this one.

Brewing it again with American Ale 1056 Yeast

Recipe Photos
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-05-02 18:20 UTC
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