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Sunny Monkey Neck
Blonde Ale • All Grain • 5.5 gal
Light colored beer that you drink with a nice monkey neck at your side.
August 20, 2007 pm 06:49pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 12 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
- 1 lbs
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.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- .25 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 oz
Perle - 7.9 AA% whole; boiled 70 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Perle - 7.9 AA% whole; boiled 20 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Perle - 7.9 AA% whole; boiled 5 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .5 oz
Perle - 7.9 AA% whole; boiled 0 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
Mash at 149F for 90 minutes. Boil 60 minutes. Ferment at 60F. This is a freaking weird recipe that I came up with randomly. Not sure why I added 1lb. of Maris Otter. Also would have left the honey out and used 1056/001 yeast if I knew better. That Kolsch yeast really needs to be fermented at cooler temperatures than I was capable of at the time. (I fermented at 67F.)
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.013 | |
| Color: | 4.7 SRM | 3 - 6 | |
| Alcohol: | 6.4% ABV | 3.8% - 5.5% | |
| Bitterness: | 38.3 IBU | 15 - 28 | |
Discussion
Brewed 8/19/07
2007-08-20 6:49pm
Brewed it on 8/19/07. Pitched 8/20/07 at 6:45AM. Kinda screwed up the gravity on this one due to my last few batches having a 60% efficiency. I ended up with 70% on this one due to crushing the grain myself and using a lower mash temp. OG was 1.062. Was shooting for about 1.045. #14
Still chugging 9/2/07
2007-09-08 12:58pm
This thing is still chugging away at 68 deg. Airlock bubbles are 15 seconds apart.
Still going! 9/19/07
2007-09-19 12:11pm
Good lord, this thing won't stop fermenting. Still has 1/2" of foam on the top and airlock bubbles are about 25 seconds apart now. Really getting anxious to drink this, hopefully it finishes up soon.
Update 10/29/07
2007-10-29 12:13pm
Well, it is sitting at about 40 deg. in my fridge right now. I'm trying to get the yeast to settle out of it, but it is taking forever. I tasted it a few weeks ago and it was really sour. I don't know if this is due to contamination or just all the suspended yeast. If I can get it to settle out I'll find out for sure, but it has been about a month now and there's only 2 inches of clear beer at the top of the carboy.
Update 11/15/07
2007-11-15 12:37pm
Well, I think this batch got a bit of wild yeast contamination. It's very sour even with the yeast settled out. I went ahead and bottled 1 gallon of it into a single growler and dumped out the rest. I do think the recipe for this beer is fine and that it would have been tasty if it hadn't come in contact with wild yeast. If I brew this one again I'd probably drop out the Maris Otter and use a 1056 or 001 yeast instead of the Kolsch. That said, I probably won't brew this recipe again because I formulated another Blond recipe that I recently brewed and it came out very well. ("Sunny Monkey Finger")
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