Base Recipe for the Texas Beer

It's that time of year again, when the paddle cactus starts bearing red prickly pears, so next week, I'll head off to Satan's ranch in Central Texas and harvest some prickly pears and start experimenting on my Texas Beer. So I came up with this recipe to use as the base for my experiments.

First, I'll prepare the prickly pears and add them to the kettle at 15 minutes.

Second time I brew it, I'll add the pears in secondary. I want to see which has the best flavor.

Then I'll decide which flavor I like better. Shiner Prickly Pear, now in the Family Reunion package, has a nice flavor and uses Citra. So the third time I'll add them at flameout of whatever version of the beer is.

Anyone have any suggestions?

Base Blonde Ale

Blonde Ale

Type: All Grain	Date: 9/10/2012
Batch Size: 6.00 gal	Brewer: Jeff Holt
Boil Size: 7.97 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Jeff's Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 60.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 14.38 lb Pale Malt (2 Row) US (2.0 SRM) Grain 95.80 % 0.63 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.20 % 1.25 oz Williamette [5.50 %] (60 min) Hops 20.1 IBU 1 Pkgs California Ale (White Labs #WLP001) [Starter 500 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.054 SG	Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.49 %	Actual Alcohol by Vol: 0.65 %
Bitterness: 20.1 IBU	Calories: 43 cal/pint
Est Color: 5.0 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 15.01 lb
Sparge Water: 9.77 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
ERROR - All Grain/Partial Mash recipe contains no mash steps
Mash Notes:
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
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