Red Rock Brewing Co.’s Pecome Blonde clone

Pecome Blonde clone
Red Rock Brewing Co., Utah

(5 gallons/19 L, all-grain)
OG = 1.042  FG = 1.011
IBU = 33 SRM = 9 ABV = 3.9%

Ingredients
6.9 lbs. (3.1 kg) Weyermann Pilsner malt
0.68 lbs. (0.31 kg) caramel Pilsner malt (10 °L)
0.27 lbs.(0.12 kg) Briess crystal malt (40 °L)
0.68 lbs. (0.31 kg) Gambrinus Munich malt (10 °L)
6.65 AAU Tettnanger hops (60 min.) (1.9 oz./54 g of 3.5% alpha acids)
4.5 AAU Czech Saaz hops (15 min.) (1.5 oz./43 g of 3% alpha acids)
2.0 oz. (57 g) German Perle hops (0 min.)
Wyeast 3787 (Trappist High Gravity) or White Labs WLP530 (Abbey Ale) yeast
1 cup corn sugar (if priming)

Step by Step
Mash at 150 °F (66 °C). Boil for 90 minutes. The fermentation temperature is 70 °F (21 C). Condition for 14 days at 38 °F (3.3 °C). Carbonate to 2.9 volumes CO2.

Pecome Blonde clone
Red Rock Brewing Co., Utah

(5 gallons/19 L, partial mash)
OG = 1.042 FG = 1.011
IBU = 33 SRM = 9 ABV = 3.9%

Ingredients
0.37 lbs. (0.17 kg) Weyermann Pilsner malt
0.68 lbs. (0.31 kg) Caramel Pils
0.27 lbs.(0.12 kg) Briess crystal malt (40 °L)
0.68 lbs. (0.31 kg) Gambrinus Munich malt (10 °L)
1.25 lbs. (0.57 kg) Briess light dried malt extract
3.3 lbs. (1.5 kg) Cooper Light liquid malt extract (unhopped)
6.65 AAU Tettnanger hops (60 mins) (1.9 oz./54 g of 3.5% alpha acids)
4.5 AAU Czech Saaz hops (15 mins) (1.5 oz./43 g of 3% alpha acids)
2.0 oz. (57 g) German Perle hops (0 mins)
Wyeast 3787 (Trappist High Gravity) yeast

Step by Step
Steep the crushed malts in 3 qts. (~3 L) of water at 150 °F (66 °C) for 45 minutes. Combine the “grain tea” with dried malt extract and enough water in brewpot to make 3.0 gallons (11 L) of wort. Boil 60 minutes, adding hops at times indicated and liquid malt extract (LME) for final 15 minutes. (Turn off the heat as you stir the LME in.) Cool the wort until the brewpot is cool to the touch. Transfer to a fermenter, top up to 5 gallons (19 L) with water and aerate well. Pitch yeast and ferment at 70 °F (21 °C). Carbonate to 2.9 volumes CO2.