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One Hot Blonde (Chili) Ale
Blonde Ale • All Grain • 6.2 gal
Based on a American Blonde Ale, maltose rest at 145 and saccrification rest at 162. Hydrated US-05 yeast with small drop of olive oil.
October 3, 2010 pm 12:12pm
4.0/5.0 1 rating
Ingredients (All Grain, 6.2 gal)
- 4 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2 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.
- 2 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
White Wheat; Rahr
White Wheat; Rahr
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.375 oz
Magnum - 14.4 AA% pellets; boiled 70 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.75 oz
Willamette - 4.8 AA% pellets; boiled 20 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.25 oz
Willamette - 4.8 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.25 lb
Jalepeno Peppers - Serrano Chili Peppers, chopped 15 minute boil (omitted from calculations)
Jalepeno Peppers
These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same - HOT! Canned and bottled peppers are sometimes labeled "hot peppers" with jalapeno as a subtitle. They are always available in sauce form as salsa jalapena, and pickled.
- 0.25 tsp
AllFine - Super Moss, 10 minute boil (omitted from calculations)
AllFine
Clarifier. A purified and standardized form of fish collagen, with a small amount of sodium metabisulfite as a preservative. A free-flowing white powder, mixed into solution in a simple mixer, and normally added as beer is transferred from fermenter to storage. Usage is approx .4-1.2 oz. per 10 bbl. for both ales and lagers.
- 0.25 lb
Jalepeno Peppers - Anahiem Chilis, chopped, boiled for 15 min. (omitted from calculations)
Jalepeno Peppers
These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same - HOT! Canned and bottled peppers are sometimes labeled "hot peppers" with jalapeno as a subtitle. They are always available in sauce form as salsa jalapena, and pickled.
- 0.25 lb
Jalepeno Peppers - Jalapeno Peppers, chopped, boiled for 15 minutes (omitted from calculations)
Jalepeno Peppers
These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same - HOT! Canned and bottled peppers are sometimes labeled "hot peppers" with jalapeno as a subtitle. They are always available in sauce form as salsa jalapena, and pickled.
- 0.25 tsp
Wyeast Nutrient - Yeast Nutrient, 10 minute boil (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.
-
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
Brewed 10/1 Mash-in at 105, rest for 20 min,1 qt/lb Maltose Infusion to 145 F, ending at 1.33 qt/lb, rest for 25 min. Saccr Heat Input to 162 F, rest for 40 min. Mash Out at 170 Preboil SP 1.034, postboil SP 1.044
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: | 1.009 | 1.008 - 1.013 | |
| Color: | 4.3 SRM | 3 - 6 | |
| Alcohol: | 4.4% ABV | 3.8% - 5.5% | |
| Bitterness: | 20.7 IBU | 15 - 28 | |
Discussion
One Hot Blonde Chili Ale Brewed 10/1
2010-10-03 12:14pm
I remembered to throw the chilis in for the last 10 minutes of the boil unlike my priovious batch - made for a deeper, richer, chili flavor. Even though I cut the total weight of the chilis down, the heat is still high.
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