Is It an American OR Belgian Blonde?
A simple recipe to demonstrate the complex effect of your yeast choice. The grain bill provides enough traction for yeast antics. All-grain brewers should substitute about 9.5 pounds of pale malt and mash at 152°F.
For 5 gallons at 1.051 OG, 4.0 SRM (Blonde), 15 IBUs
Directions
Follow the standard instructions for the Steeping Grains and Extract Process.
6.6 pounds Light Malt Extract Syrup (LME)
0.25 pound Belgian Aromatic Malt
0.25 pound Wheat Malt
0.25 ounce Magnum (11.5 percent AA) Pellet for 60 minutes
0.25 ounce Styrian Goldings (5.25 percent AA) Pellet for 5 minutes
American Ale Yeast (Wyeast 1056 Chico Ale, White Labs WLP001 California Ale, Safale US-05)
Belgian Ale Yeast (Wyeast 1214 Belgian Ale, White Labs WLP550 Belgian Ale)
Can I use the same yeast over and over again?
Not really. As you reuse the yeast, you carry over any bacteria and mutant yeast that grew in previous batches. Over time, their aromas and flavors become more pronounced. Spotlessly sanitized professional breweries repitch twenty to forty times before grabbing a fresh supply. Homebrewers shouldn't exceed three batches on the same cake.
