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Cetingrad

Cetingrad

Blonde Ale • All Grain • 550 L

Rava Strong Ale

kgf

April 10, 2017 at 04:29am

0.0/5.0 0 ratings

Ingredients (All Grain550 L)

  • 95 kg Pilsen 2RS Malt; Castle Malting

    Pilsen 2RS Malt; Castle Malting

    Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

  • 5 kg Amber Malt; Castle Malting

    Amber Malt; Castle Malting

    Features: Belgian brown malt. Specially germinated and kilned up to 110°C. Usage: Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist. Characteristics: Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

  • 20 kg Wheat Raw

    Wheat Raw

    Contributes glyco-proteins to enhance foam stability.

  • 500 g Northern Brewer - 8.0 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 100 g Styrian Goldings - 6.0 AA% pellets; boiled 10 min

    Styrian Goldings

    Mild, pleasant.

  • Fermentis US-56 Safale US-56

    Fermentis US-56 Safale US-56

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: B - Blonde Ale

Range for this Style
Original Gravity: 1.046 1.038 - 1.054
Terminal Gravity: 1.010 1.008 - 1.013
Color: 4.6 SRM 3 - 6
Alcohol: 4.7% ABV 3.8% - 5.5%
Bitterness: 25.3 IBU 15 - 28

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