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Vinnie Blonde

Vinnie Blonde

Belgian Pale Ale : All Grain : 5.25 gal

Yeahman

An email response from Vinnie Cilurzo, owner and brewmaster or Russian River Brewing Company about Redemption Blonde Ale. 91 percent 2 row 3 percent acidulaed 3 percent wheat malt 3 prcent vienna malt Bittered with Styrian Golding Finished with Stering OG 1.052 TG 1.012 Abbey ale yeast white labs (WLP530)

November 13, 2012 at 12:15pm

0.0/5.0 0 ratings

Ingredients (All Grain5.25 gal)

  • 10 lbs Maris Otter Malt; Bairds Malt

    Maris Otter Malt; Bairds Malt

    Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

  • .3 lbs Acidulated Malt; Weyermann

    Acidulated Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers

  • .3 lbs Wheat Malt; Simpsons

    Wheat Malt; Simpsons

    Even small additions can enhance head retention and foam. Used at 50 – 60% for wheat beers.

  • .3 lbs Vienna Malt; Briess

    Vienna Malt; Briess

    Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1.5 oz Styrian Goldings - 3.8 AA% whole; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • .75 oz Saaz - 3.0 AA% whole; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Wyeast 1214 Belgian Abbey™

    Wyeast 1214 Belgian Abbey™

    Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: B - Belgian Pale Ale

Range for this Style
Original Gravity: 1.052 1.048 - 1.054
Terminal Gravity: 1.012 1.010 - 1.014
Color: 6.0 SRM 8 - 14
Alcohol: 5.3% ABV 4.80% - 5.50%
Bitterness: 27.0 IBU 20.00 - 30.00

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