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german blond
Blonde Ale • Extract • 5 gal
this is ale version of a munich helles
June 23, 2011 pm 12:00pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .3 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .3 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 6 lbs
Ultralight Extract (MoreBeer); Alexanders
Ultralight Extract (MoreBeer); Alexanders
By the pound. Made for MoreBeer! by Alexanders this extract is 100% made from Great Western 2-row malt. It is the lightest malt extract available. This is the malt extract that we use as a base for most of our ingredient kits, from Pilsner to Imperial Stout. It is made locally in California's Central Valley and is often only a few days old when we receive it. It never lasts longer than a few weeks in our shop, where we package it in nitrogen flushed jars. Does fresh extract make a difference... decide for yourself! We recommend customer's to store there extract in the refrigerator if they do not plan on using it after 3-4 weeks. Make sure you thaw out your extract a week before you brew. Cheers!
- .75 oz
Hallertauer Mittelfrüher - 3.0 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1.2 oz
Hallertauer Mittelfrüher - 3.0 AA% pellets; boiled 30 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 oz
Tettnanger - 3.2 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
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
mashed grain bag at 156 deg. for .5 hour
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 4.3 SRM | 3 - 6 | |
| Alcohol: | 4.6% ABV | 3.8% - 5.5% | |
| Bitterness: | 23.0 IBU | 15 - 28 | |
Discussion
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