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Cheeri-Oat Blonde Ale
Blonde Ale • All Grain • 5 gal
Experimented using oat malt as the primary malt (no barley) with enough wheat to keep the DP up for conversion.
May 23, 2016 am 07:35am
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 3 lbs
Oat Malt; Thomas Fawcett
Oat Malt; Thomas Fawcett
- 1 lbs
Golden Naked Oats
Golden Naked Oats
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
- 3 lbs
Red Wheat Malt; Briess
Red Wheat Malt; Briess
Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 0.5 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1 oz
Crystal - 3.2 AA% pellets; boiled 60 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 1 ea
Whirlfloc Tablets (Irish moss) - Boil 15 min. (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
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
Oat-based ale, without any barley
Style (BJCP)
Category: 18 - Pale American Ale
Subcategory: A - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 4.8 SRM | 3 - 6 | |
| Alcohol: | 5.3% ABV | 3.8% - 5.5% | |
| Bitterness: | 16.2 IBU | 15 - 28 | |
Discussion
very drinkable!
2016-05-23 7:43am
This is a very light and drinkable "lawnmower" beer. It has definite citrus notes and a great head. It is a crystal clear straw color, but there is some chill haze, though. I think my wife will even like this one.
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