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Bottle Blonde
Blonde Ale • All Grain • 5 gal
BierMuncher's Centennial Blonde scaled to 5 gal with Flaked Barley instead of Cara-Pils
June 24, 2011 am 01:48am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.5 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.
- 0.50 lbs
2-Row Caramel Malt 10L; Briess
2-Row Caramel Malt 10L; Briess
Golden color and a candy like sweetness. 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 2-Row Malting Barley varieties.
- 0.50 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.
- .5 lbs
Barley (Pregelatinized Flakes); Briess
Barley (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
- 0.25 oz
Centennial - 9.2 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.50 oz
Centennial - 7.5 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.25 oz
Cascade - 5.0 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
The .50 hop addition should be .25 Centennial @ 35min and .25 Cascade @ 20min Mash at 150F for 60min Primary 4 days at 68 Degrees Secondary 5 Days at 68 Degrees
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 3.9 SRM | 3 - 6 | |
| Alcohol: | 4.0% ABV | 3.8% - 5.5% | |
| Bitterness: | 17.1 IBU | 15 - 28 | |
Discussion
Ready!!
2011-07-06 5:00pm
I going to buy my Wyeast on Tuesday and make my stater for Sunday. Stir Plate is going to spin!!
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