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805 Clone
Blonde Ale • All Grain • 5.5 gal
Gotta try this one
December 5, 2015 pm 01:36pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 8.5 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.
- .75 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .75 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- .85 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .85 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- .5 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
Mash at 154, ferment at 66 degrees.
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: | 6.7 SRM | 3 - 6 | |
| Alcohol: | 4.7% ABV | 3.8% - 5.5% | |
| Bitterness: | 20.4 IBU | 15 - 28 | |
Discussion
Good brew
2016-03-04 1:12pm
I'll do this one again soon
This is a winner
2016-03-12 11:50am
Definitely a do-it-again
Post a Comment
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