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Sujeto de prueba 3

Sujeto de prueba 3

Blonde Ale • All Grain • 50 L

gmeza535

sujeto de prueba

November 7, 2019  11:27am

0.0/5.0 0 ratings

Ingredients (All Grain50 L)

  • 9.77 kg 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.

  • 0.35 kg Caramel Malt 20L; Briess

    Caramel Malt 20L; Briess

    Candylike sweetness, mild caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 20L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.30 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 18 g Magnum - 14.5 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 37 g Cascade - 5.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 37 g Cascade - 5.5 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 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: 1.044 1.038 - 1.054
Terminal Gravity: 1.010 1.008 - 1.013
Color: 4.2 SRM 3 - 6
Alcohol: 4.5% ABV 3.8% - 5.5%
Bitterness: 21.3 IBU 15 - 28

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