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Butterscotch Blonde
Blonde Ale • Extract • 5 gal
This is the sodapop of blond ales
January 8, 2003 am 07:43am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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 10L 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 2-Row Malting Barley varieties.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Czech Saaz - 5.0 AA% pellets; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
- 10.6 oz
Lyle\'s Golden Syrup - (omitted from calculations)
Lyle\'s Golden Syrup
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Put malts into a boiling bag and place into 2.5 gallons of cold water. Bring water to a boil. Add DME, sugars and boiling hops to water. Boil 60 min, adding irish moss last 15 min. and adding finishing hops the last 5 min. Remove from stove and cool 15 min. Funnel into primary fermenter, adding cool water to make 5 gallons. Cool wort to 80*F, pitch yeast. Ferment 5-7 days. Siphon to secondary fermenter to clear, 5-7 days more. Siphon to priming bucket, prime with 1/2 cup corn sugar and 1/2 honey and bottle. This is very sweet, good if you like sweet old ales but want something lighter tasting.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 3.5 SRM | 3 - 6 | |
| Alcohol: | 5.3% ABV | 3.8% - 5.5% | |
| Bitterness: | 25.0 IBU | 15 - 28 | |
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