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Keptinis 4

Keptinis 4

Blonde Ale • All Grain • 6.5 gal

kappel

Lagered blonde ale. No-boil

November 24, 2015  10:01am

0.0/5.0 0 ratings

Ingredients (All Grain6.5 gal)

  • 9 lbs 2-Row Brewers Malt (Organic);Briess

    2-Row Brewers Malt (Organic);Briess

    Mild malty flavor. USDA Organic, 100% Organic. 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.

  • 0.0625 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

  • .25 lbs Cara 20 - Caramel Malt;Dingemans

    Cara 20 - Caramel Malt;Dingemans

    Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.

  • 2.25 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • .375 lbs Invert Sugar

    Invert Sugar

    Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.

  • 2 oz Crystal -5.5 AA% pellets; boiled 15 min

    Crystal

    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • 3 oz Styrian Goldings -3.5 AA% pellets; boiled 15 min

    Styrian Goldings

    Mild, pleasant.

  • 1tsp Wyeast Nutrient -(omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 1tsp Irish Moss -(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.

  • White LabsWLP011European Ale

    White LabsWLP011European Ale

    Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.

Notes

Mash at 130F for 15 minutes. Raise to 152ºF for 60 minutes. Sparge at 170ºF Knock out at 65ºF Oxygenate highly Pitch yeast Primary Fermentation: 10 days at 62ºF 4 weeks at 35 F. Rack and dry hop with Equinox and Belma: 1 oz. each. Secondary Fermentation: 4 days at 35ºF Fermentation Notes: Bottle condition

Style (BJCP)

Category: 6 -Light Hybrid Beer

Subcategory: B -Blonde Ale

Range for this Style
Original Gravity: 1.043 1.038 -1.054
Terminal Gravity: 1.010 1.008 -1.013
Color: 3.4 SRM 3 -6
Alcohol: 4.4% ABV 3.8% -5.5%
Bitterness: 21.6 IBU 15 -28

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