Chainsaw Pete’s Blond Ale

A simple but effective Blond ale recipe. Not all my beer names have a story behind them but this one does.

Pete’s a friend of mine that has spent many-an-hour with a chainsaw in hand. He used to build log homes in the mountains of Colorado. Out in the log yard, he had a reputation for getting things done fast-and-right with his saw. This earned him the another nickname “2-stroke Pete”. It’s a reference, among other things, to his chainsaw’s engine type and his skill.  

Pete still builds. These days he makes custom furniture and cabinets.

Whether its been a long day at the log yard or installing cabinets, a nice cold Blond ale seems to go down smooth and gets the job done. Cheers to building something with your hands! 


  • Packaging volume: 19 L (5 gal) 
  • OG 1.056
  • SRM 4.7
  • IBU 21
  • Mash at 65° C for 60 minutes
  • Boil for 30 minutes 


  • Pale 2-row (4kg)
  • Crystal 10L (500g) 
  • Table Sugar (500g) *add in the last 5-10 minutes of boil 


  • Saaz (USA) 80g at 30 minutes *goal is 19 IBUs.
  • Saaz (USA) 15g at 10 minutes 
  • Saaz (USA) 15g at flameout (steep for 15 min if you like) 

*I used a ton of Saaz because a buddy of mine gave me a bunch. I recommend subbing a higher alpha hop to get the initial 19-ish IBUs. Feel free to extend the boil too.    


  • US-05 (I used a slurry but pitching a packet of dry yeast straight into the chilled wort will work nicely too) 

*If you don’t like US-05 (you’re weird) but use any Chico strain or something like Nottingham from Danstar. My only beef with US-05 is that is seems to be a poor flocculator. But that’s nothing a little gelatin and time won’t take care of.   


  • Chill wort to 17° C 
  • Let it rise to 18° C
  • Hold at 18° C for 3-4 days 
  • Raise temp to 22° C until final gravity is reached 
  • Package (how you do)

Water Profile

  • Balanced (Chloride to Sulfate)


As you probably know, Blond ale is a style well know for being a “gateway” beer to the craft beer world. This beer holds true to that. 

It has a restrained bitterness that I only picked up on when really looking for it. 

Well rounded (another way of saying balanced!)

Crisp and smooth and I don’t like that I’m saying it but…crushable, supremely crushable. 

I’m looking forward to keeping the grist the same and changing up the hops and yeast to play a little with this one.

*Ain’t no hoity toity beer.

Comments are welcome! 


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