The Canadian Blonde Ale recipe:
- Color: Blonde (9.9 EBC)
- Alcohol: ~4.4% (depending on efficiency)
- Quantity: 20 L
- Bitterness: Low (22.1 IBU)
- Difficulty: Very Easy
- Brew time: 5 hours
Ingredients :
- 4,00 kg Pale Ale Malt
- 0,15 kg Carapils Malt
- 0,10 kg Carahell Malt
- 50 g Citra Hops (Hopstand : 20 min)
- 1 packet Kveik Yeastery K14 Eitrheim Yeast
- Total water volume: 31.8 L (15 L mash water + 16.8 L sparge water)
Step 1 :
In your brewing kettle, heat 15 L of water to 70 °C and add the crushed malts.
Stir well to fully soak the grain and break up any lumps against the sides of the kettle.
Mix until you reach 67 °C and hold this temperature for 60 minutes.
Meanwhile, heat 16.8 L of water to 75 °C for sparging.
Brewing in Brew in a Bag? Simply put the entire water volume in the same kettle. And if your kettle is too small, no worries! Fill it as much as possible and add the remaining water just before the boil (after removing the bag).
Step 2 :
If possible, perform a 10‑minute mash‑out at 75 °C.
Step 3 :
Proceed with lautering and sparging.
Step 4 :
Bring your wort to a boil for 60 minutes. In this recipe, no hops are added during the boil — the goal is to keep the bitterness very low and accessible.
Once the boil is finished, turn off the heat and start the hopstand:
Add 50 g of Citra and let it steep for 20 minutes at this temperature.
If you’re using an immersion chiller, don’t forget to sterilize it by placing it in the wort during the last 15 minutes of the boil.
Step 5 :
Cool down the wort. No need to chase Canadian‑level cold: stabilize the temperature between 35 °C and 37 °C, transfer to your clean and sanitized fermenter, then pitch the K14 Eitrheim strain. Original gravity should be around 1.042 (depending on efficiency).
Let it ferment at this tropical temperature (35–37 °C) for one to two weeks.
Rolling Beers tip: The K14 Eitrheim strain is a true traditional Kveik that loves very high temperatures. This controlled heat boost is what allows it to develop its roundness and unique aromatic profile without producing any off‑flavors.
Final gravity should be around 1.009. Depending on your equipment, perform a cold crash for a few days at 3 °C to ensure perfect clarity in your Blonde Ale.
Step 6 :
Sterilize (in a bit of water) 7 g/L of sugar for classic bottling.
For counter‑pressure filling fans, carbonate to 2.4–2.5 vol. CO₂ to preserve the airy, refreshing character.
Conclusion :
This Canadian Blonde Ale recipe is our must‑have for the summer season. This often‑overlooked style is incredibly effective — designed to offer perfect balance, crystal clarity, and effortless drinkability during the hottest days of summer.
The result: a clear blonde beer, smooth and wonderfully refreshing.
In the grain bill, the Pale Ale base is subtly enhanced. Carahell malt brings lovely golden highlights and a touch of malt depth with delicate toasted notes. Carapils plays its role perfectly by ensuring a dense, lasting white foam throughout the tasting.
The hopping focuses on simplicity and raw efficiency. The legendary Citra hop, used exclusively off‑flame, infuses the wort with citrus aromas highlighted by a subtle tropical touch. This fruity kick brings just the right amount of freshness to awaken the palate without overpowering the malt sweetness.
The true signature of this recipe comes from the Yeastery K14 Eitrheim Kveik yeast. Not only does it ferment at lightning speed (just one to two weeks), but it also brings a unique malty roundness that makes the beer extremely smooth and pleasant. Its natural yellow‑fruit esters blend beautifully with Citra for an ultra‑fresh combo. At a light 4.4% ABV, it will effortlessly become the perfect companion for football matches and summer barbecues.
Rolling Beers tip: Want your beer ready in time for the group‑stage matches? Ferment in a classic bucket, and after one week transfer the beer into a 20 L Oxebar mini‑keg. You’ll be able to carbonate and serve draft beer in just a few days with a simple SodaStream CO₂ bottle! Follow the guide in our special article.