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APRI-RHU-DABRA

APRI-RHU-DABRA

Blonde Ale • All Grain • 5.5 gal

highwaytoale

Apricot Rhubarb Blonde Ale

June 21, 2015  05:42pm

4.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 12.5 lbs 2-Row Brewers Malt;Briess

    2-Row Brewers Malt;Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.75 lbs Caramalt 15;Bairds Malt

    Caramalt 15;Bairds Malt

    Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour. They also change the oxidation - reduction state of a beer, and can therefore improve the stability of a beer by preventing the formation of oxidised (cardboard) flavours.

  • 0.5 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 0.5 oz Willamette -5.0 AA% whole; boiled 60 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1tsp Irish Moss -last 10 mins of boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 6lb Apricot (pureed) -3 wks in secondary (omitted from calculations)

    Apricot (pureed)

    Apricots finely chopped to a jelly like state.

  • Wyeast1968London ESB Ale™

    Wyeast1968London ESB Ale™

    Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Notes

BG = 1.045 OG = 1.054 TG = 1.010 Notes: Mashed at 155F for 60 mins. 90 min boil 5 days in primary, then transferred to secondary w/apricot puree for 3wks at 63-64F. 1 lb fresh Rhubarb stalks cut into 1" chunks & frozen. Added (thawed) to boil the last 15 mins. 2 cans Oregon Apricot puree

Style (BJCP)

Category: 6 -Light Hybrid Beer

Subcategory: B -Blonde Ale

Range for this Style
Original Gravity: 1.054 1.038 -1.054
Terminal Gravity: 1.010 1.008 -1.013
Color: 6.1 SRM 3 -6
Alcohol: 5.7% ABV 3.8% -5.5%
Bitterness: 10.2 IBU 15 -28

Discussion

highwaytoale

Thirst quenching summer ale

2015-06-21 6:01pm

I'm really happy with how this turned out. Nice tartness & dry with a good apricot flavor. NOTE: BT doesn't have a "rhubarb" option in their dropdown menu, so that doesn't show on the recipe. The rhubarb flavor contribution comes through more in the tartness I believe and I'm glad that I choose to be conservative with the hop level. This still has balance with the body. The London ESB yeast contributes a bit to the fruitiness as well. I'm sure the ABV is higher than calculated too since it doesn't factor in the fruit sugars, my guess would be more around 6% ABV.

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