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Sweetwater Blonde
Blonde Ale • All Grain • 5 gal
Wedding party beer
June 16, 2010 pm 12:44pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 1 lbs
Vienna Malt; Weyermann®
Vienna Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- 1 lbs
Munich TYPE I; Weyermann®
Munich TYPE I; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- .5 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Caramel Malt 10L; Briess
Caramel Malt 10L; Briess
Candylike sweetness, mild caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .55 oz
Perle - 8.3 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .5 oz
Styrian Goldings - 2.3 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Styrian Goldings - 2.3 AA% pellets; boiled 2 min
Styrian Goldings
Mild, pleasant.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. 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: | 1.054 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 5.9 SRM | 3 - 6 | |
| Alcohol: | 5.5% ABV | 3.8% - 5.5% | |
| Bitterness: | 25.2 IBU | 15 - 28 | |
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