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Grumpy Troll's Jasmine-Ginger-Vanilla Blonde

Grumpy Troll's Jasmine-Ginger-Vanilla Blonde

Blonde Ale • Partial Mash • 5 gal

The Inebriati

This is an homage clone of a fine summer brew from the Grumpy Troll Brew-Pub in Mount Horeb Wisconsin. I stopped through on a chance and wanted to give em a little shout-out recipe. Intensely floral and bright, this makes those long, hot summer days a breeze.

February 14, 2011 am 12:18am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 1.5 lbs 6-Row Brewers Malt; Briess

    6-Row Brewers Malt; Briess

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 3 lbs Dry Extra Light; Muntons

    Dry Extra Light; Muntons

    Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 lbs Rice Raw

    Rice Raw

    Lightens flavor without taste. Use in American and Asian lagers.

  • 0.25 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 1 oz Saaz - 5.0 AA% pellets; boiled 60 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 2 ea Vanilla (whole bean) - seeded and chopped in vodka tincture (omitted from calculations)

    Vanilla (whole bean)

    Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.

  • 2 oz Heather Blossoms (dried) - vodka tincture added to secondary to taste (omitted from calculations)

    Heather Blossoms (dried)

    Adds a unique floral gingery flavor.

  • 0.5 oz Ginger (candied) - (omitted from calculations)

    Ginger (candied)

    Ginger that is treated with sugar. It possesses an intriguing; sweet, spicy and pungent flavour.

  • White Labs WLP051 California Ale V

    White Labs WLP051 California Ale V

    From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

Notes

Note: Heather blossoms were actually JASMINE flowers purchased from Whole foods. All tinctures should be added to the secondary fermenter. Used sushi rice (all I had at the time), but any will work. Precooked rice and added to cracked grains during mashing. Even with rice hulls, sparge sucked... sorry. Mash 15 min @ 129 F 15 min @ 149 F 45 min @ 152-155 F 5 min @ 170 Sparge with 170 degree water. Extract is added with 10 minutes to go so as to prevent caramelization and darkening of the wort.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: B - Blonde Ale

Range for this Style
Original Gravity: 1.047 1.038 - 1.054
Terminal Gravity: 1.010 1.008 - 1.013
Color: 5.3 SRM 3 - 6
Alcohol: 4.8% ABV 3.8% - 5.5%
Bitterness: 23.8 IBU 15 - 28

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