I’ve just purchased a Cooper’s Canadian Blonde. Some sites suggest it’s an ale whereas some others describe it as a lager. I’m not really sure which one is correct but I’ve a couple of questions about my planned recipe.
I’m planning to use:
1.7 kg LME
No dextrose (maybe 200-250 gr, what do you think?)
Danstar BRY-97 yeast
0.5 oz (14 gr) Chinook for bittering (boiling 15 min)
0.5 oz (14 gr) Chinook for aroma (end boil, steep for 30 min)
1 oz (28 gr) Saaz (dry-hop after fermentation ends)
Planned temp. of fermentation: 17C (62-64F)
In addition to those hops, I’ve got Citra, Magnum, Tettnang, Mittelfrüh, Golding and Perle hops.
Do you have any suggestions or warning for this recipe? I’m a bit confused about how to add the hops here. I want some bitterness so I’ll avoid to dry hop all the hops. What do you think?