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Lime
Blonde Ale • All Grain • 5.5 gal
Wifey!
July 20, 2011 am 09:11am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 8 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.75 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 0.50 oz
Cascade - 6.4 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.25 oz
Cascade - 6.4 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Cascade - 6.4 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Lime peel (dried) - (omitted from calculations)
Lime peel (dried)
Has a slight sweet odor and a subtle mild tart sweetness. One medium lime has about 1 tablespoons of grated peel.
- 1 oz
Lime zest - (omitted from calculations)
Lime zest
Has a slight sweet odor and a subtle mild tart sweetness. One medium lime has about 1 tablespoons of grated peel.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. 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. 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. 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.
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: | 7.0 SRM | 3 - 6 | |
| Alcohol: | 4.8% ABV | 3.8% - 5.5% | |
| Bitterness: | 16.8 IBU | 15 - 28 | |
Discussion
Brew Day
2011-09-10 1:14pm
Mashed in at 150 with 3.25g of water. 9/10/11.
Chugga
2011-09-10 8:18pm
Bubbling away.
Brewed 9/10/11
2011-09-12 8:32am
SG 1.049
Any more lime juice?
2011-09-17 9:32pm
are you planning to add lime juice in secondary or bottling vessel by any chance?
Lime addition
2011-09-20 7:55am
I am going to add lime zest in secondary.
about lime peel?
2011-09-20 3:23pm
thank you for reply, about lime peel? add it at flame out of boil or when? thank you, e.
Lime addition
2011-09-22 8:59am
Moved to secondary and added zest and juice of 6 limes. Gravity 1.011
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