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HazyInBody
Blonde Ale • All Grain • 5 gal
Test recipe
March 1, 2014 pm 04:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 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.
- .3 lbs
Victory® Malt; Briess
Victory® Malt; Briess
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .8 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .6 oz
Centennial - 8.7 AA% pellets; boiled 45 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .33 oz
Hersbrucker - 4.3 AA% pellets; boiled 15 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
- .5 oz
Hazelnut (extract) - In secondary. (omitted from calculations)
Hazelnut (extract)
Flavor extracted from freshly roasted hazelnuts. Has a rich mildly nutty sweet flavor.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 4.8 SRM | 3 - 6 | |
| Alcohol: | 4.7% ABV | 3.8% - 5.5% | |
| Bitterness: | 24.0 IBU | 15 - 28 | |
Discussion
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