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Blu moon clone
Blonde Ale • Partial Mash • 3 gal
this brew came out very very close to blue moon, taste is great going to create a all grain soon!!!!
April 16, 2007 am 11:20am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 3 gal)
- 1.00 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .14 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .14 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .80 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1.00 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .80 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .20 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .2 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- .2 oz
Czech Saaz - 5.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
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.
Notes
Add Bitter orange peel , and crushed coriander seed, at 15min end boil
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 7.0 SRM | 3 - 6 | |
| Alcohol: | 4.0% ABV | 3.8% - 5.5% | |
| Bitterness: | 8.6 IBU | 15 - 28 | |
Discussion
Looks Good
2007-08-05 10:32am
Hey, I was curious on your orange peel/corriander amounts used? 1/2 oz or 1 oz each?
Post a Comment
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