I went up to the beer store with what i was going to call Platinum Blonde Ale. The recipe was 9 pounds of german pils malt and half a pound of carapils, mashed for 60 minutes at 151 in purified drinking water, with saaz or similar hops to acheive 25 IBU and gentle hop aroma and flavor, fermented with california v ale yeast from white labs. I was looking for the lightest possible ale, near kolsch, soft, mild fruitiness, gentle hops, balanced bitterness.

I scooped four pounds of german pils malt in the scale at my beer store and then went to add the half pound of carapils. (The scale won't hold the full ten pounds, so I usually do half the recipe, mill it, and then the other half.) I was chatting with the guy at the store about my plans. Right on top of the pils malt, I scooped half a bound of victory in by mistake.

Scratch all that. I have no idea what I'm doing now and I don't care. I grabbed 3.75 pounds of american two row, .25 lbs. of carapils, .5 lbs. of 60L british crystal and a pounds of munich and milled it all together. 1 oz sterling (6.2% AA for 60), .5 oz each mt. hood and libtery (4.0 and 3.6% AA for 30) and .5 oz each mt. hood and libtery for 2. Fermented with white labs Belgian Ale Yeast.

We'll see what the results are.