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500l pisalina ali fina

500l pisalina ali fina

Blonde Ale • All Grain • 500 L

Rava Strong Ale

Jedno Stavno

February 10, 2021  08:27pm

0.0/5.0 0 ratings

Ingredients (All Grain500 L)

  • 95 kg Pale Ale Malt; Ireks

    Pale Ale Malt; Ireks

    Basic malt. Due to its slightly stronger colour in comparison to Pilsner Malt, this IREKS brewing malt gives the beers a more golden hue, such as is present in exponents of the Anglo-Saxon beers.

  • 5 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.

  • 5 kg Wheat Raw

    Wheat Raw

    Contributes glyco-proteins to enhance foam stability.

  • 250 g Magnum - 12.5 AA% pellets; boiled 90 min


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

  • 250 g Styrian Goldings - 4.5 AA% pellets; boiled 5 min

    Styrian Goldings

    Mild, pleasant.

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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. 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. 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: 18 - Pale American Ale

Subcategory: A - Blonde Ale

Range for this Style
Original Gravity: 1.044 1.038 - 1.054
Terminal Gravity: 1.010 1.008 - 1.013
Color: 6.6 SRM 3 - 6
Alcohol: 4.4% ABV 3.8% - 5.5%
Bitterness: 23.7 IBU 15 - 28


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