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Gulf Coast Smokin Hot Blonde
Blonde Ale • All Grain • 15 gal
Have to keep drinking this beer to quench my thirst.
December 19, 2010 am 12:58am
0.0/5.0 0 ratings
Ingredients (All Grain, 15 gal)
- 28 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.
- 5 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 1.5 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 1.0 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 20 min
Hallertauer Tradition
Fine, 'Noble'.
- 1.0 oz
Willamette - 5.0 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
-
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
Mash 154 60 minutes. Roast, peel, de-seed 7-9 poblano peppers, add to secondary until desired taste.
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: | 4.4 SRM | 3 - 6 | |
| Alcohol: | 5.5% ABV | 3.8% - 5.5% | |
| Bitterness: | 16.9 IBU | 15 - 28 | |
Discussion
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