SUMMER BLOND - Blonde Ale |
RECIPE INFO |
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by Tony Makin
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.053 |
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FG: 1.013 |
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ABV: 5.24%
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Bitterness: 31.33 (tinseth)
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IBU/OG: 0.59 |
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Color: 5.8° SRM
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Calories: 5.24 per 330ml
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FERMENTABLES |
| 42.1% |
0 |
Pilsner - BE |
36 |
2 |
Mash |
| 42.1% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 10.4% |
0 |
Vienna - DE |
37 |
4 |
Mash |
| 5.4% |
0 |
Biscuit Malt - BE |
36 |
23 |
Mash |
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HOPS |
| 0 |
Tettnang |
Pellet |
Boil |
60 Minutes |
4.5 |
17.83 |
| 0 |
Cascade |
Pellet |
Boil |
10 Minutes |
5.8 |
4.17 |
| 0 |
Simcoe |
Pellet |
Boil |
10 Minutes |
13 |
9.34 |
| 0 |
Citra |
Pellet |
Boil |
0 Minutes |
12 |
0 |
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YEAST |
| Fermentis Safale S-04 |
75% |
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INSTRUCTIONS |
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Mill the grains and mix with 18L of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 26L and top up as necessary to obtain 6 gallons (36 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.
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