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American Blond Wheat
Blonde Ale • All Grain • 5.5 gal
Clean and smooth. BMC drinkers like it, but it has enough body, and hops to keep others interested also
May 22, 2010 am 01:51am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5 lbs
Pilsen Malt; Briess
Pilsen Malt; Briess
Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Golden orange hue with a robust malty flavor.
- 6 lbs
Red Wheat Malt; Briess
Red Wheat Malt; Briess
Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 1.3 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
- .7 oz
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 tbsp
Yeast Energizer - (omitted from calculations)
Yeast Energizer
Helps revive stuck or slow fermentation
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
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(80F ±6F). 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(68F). 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.
Notes
1 campden tab and 1 teaspoon Citric Acid 1/2 TBS of yeast nutrient at about 30 minutes into the boil Full Volume - No Sparge Mash at 153-155F for at least an hour Hit pre-boil gravity of 1.036 with Full Volume mash of 9 gallons, Starting Gravity of 1.057 Cooled to 68F and pitched 1 packet of S-05 (11grams). Basement at 68F and its just sitting on the shelf. Temps stayed below 75, but were at or below 72 the first few days. Final Gravity 1.012 This was the first batch I tried using the spreadsheet for BIAB to calculate grain bill and water. I think it went well.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 4.3 SRM | 3 - 6 | |
| Alcohol: | 5.5% ABV | 3.8% - 5.5% | |
| Bitterness: | 30.8 IBU | 15 - 28 | |
Discussion
Nice light beer great for Warmer months.
2010-06-21 9:18pm
Just a basica easy drinking American Wheat style beer. More of a blond that wheat when using the US 05 yeast. It doesn't stay cloudy and doesn't really have much flavor from the yeast. The hops come through nice.
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