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Bourbonnière Blonde
Special/Best/Premium Bitter • All Grain • 23 L
An excellent McAuslan St-Ambroise Pale Ale clone.
August 15, 2005 pm 05:12pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 5 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.23 kg
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.23 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.2 kg
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 30 g
East Kent Goldings - 5.4 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 7.5 g
Centennial - 9.9 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 30 g
Fuggle - 3.7 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
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
For best results, conduct a very hot mash (160F), this produces a very sweet & mellow beer. I dry hopped with Fuggle (1 oz) in the secondary ferm.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 11.8 SRM | 5 - 16 | |
| Alcohol: | 4.4% ABV | 3.8% - 4.6% | |
| Bitterness: | 38.8 IBU | 25 - 40 | |
Discussion
One of the best I brewed!
2005-08-15 5:27pm
I am really happy with how this batch turned out. I usually mash at 150F but for this batch I mashed at hotter temperature (160-165F) by mistake and it turned out soo good I will certainly do it again. The aroma, body and flavour reminds the excellent St-Ambroise pale ale from McAuslan, although it came out a bit more reddish.
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