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pale blond

pale blond

Blonde Ale • All Grain • 45 L

Rava Strong Ale

za popiti

May 5, 2017 at 07:33am

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Ingredients (All Grain45 L)

  • 8 kg Pale Ale 2RS Malt; Castle Malting

    Pale Ale 2RS Malt; Castle Malting

    Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.

  • 0.1 kg Amber Malt; Castle Malting

    Amber Malt; Castle Malting

    Features: Belgian brown malt. Specially germinated and kilned up to 110°C. Usage: Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist. Characteristics: Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

  • .1 kg Cara 20 EBC Malt; Castle Malting

    Cara 20 EBC Malt; Castle Malting

    Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.

  • 0.5 kg Barley Raw

    Barley Raw

    Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.

  • 1.5 kg Corn Grits

    Corn Grits

    Imparts a corn/grain taste. Use in American lagers.

  • 40 g Northern Brewer - 8.0 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 33 g Czech Saaz - 3.4 AA% pellets; boiled 10 min

    Czech Saaz

    Very mild. 'Noble'.

  • 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.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: B - Blonde Ale

Range for this Style
Original Gravity: 1.048 1.038 - 1.054
Terminal Gravity: 1.011 1.008 - 1.013
Color: 6.0 SRM 3 - 6
Alcohol: 4.8% ABV 3.8% - 5.5%
Bitterness: 25.4 IBU 15 - 28


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