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Blonde with a Touch of Heather
Blonde Ale • All Grain • 19.50 L
This is a simple blonde ale except the addition of heather tips at the secondary, which is optional. Intended to be a summer ale.
September 10, 2012 pm 02:55pm
5.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 4.63 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.2 kg
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 28 g
Vanguard - 4.6 AA% whole; boiled 60 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 14 g
Vanguard - 4.6 AA% whole; boiled 15 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 29 g
Hallertauer Mittelfrüher - 4.6 AA% pellets; boiled 0 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 50 g
Heather Tips (dried) - Add dry at secoundary. (omitted from calculations)
Heather Tips (dried)
Adds a unique floral gingery flavor.
-
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
Add 1/12 tsp of campden powder to the water. Add 1/2 tsp of gypsum at mash-in. 1 step mashing at 67C for 90 min., followed by a mash-out at 76C for 10 min. About hops: The aroma and finishing hops are not necessary, especially the latter. The finishing Hallertauer is the old one, the product in 2008. Much of the essential oils and alpha acid is gone, so I expect no harm in the taste of the beer. (I just wanted to use it rather than throw it away. )The original design was to add 1/2 oz of Vanguard instead. Brewed on 9/10/12. The OG was 1.061, much higher than I expected.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 5.3 SRM | 3 - 6 | |
| Alcohol: | 5.1% ABV | 3.8% - 5.5% | |
| Bitterness: | 22.7 IBU | 15 - 28 | |
Discussion
Refreshing
2013-12-08 9:53pm
Bottled on 11/19/12. Forgot to measure FG. I finished dring the last bottle several days ago. Heatehr is definitely there, but not overwhelming like the Scotch Heather I brewed a couple of years ago. Though the body is on the heavy side, heather makes its taste quite refreshing.
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