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big brested blonde- hooter ale
Blonde Ale • Extract • 5 gal
I brewed this 4 weeks ago. I've got it kegged now and serving at 10psi. Excellent beer for everybody. It has a nice flavor and nice golden color.
January 29, 2008 am 11:21am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .8 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .2 oz
Willamette - 5.0 AA% pellets; boiled 0 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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
This was based on Jamil's blonde recipe in BYO for Jan-Feb 08. Jamil's recipe didn't call for the late hop addition. I had extra hops and with wilamette now costing me $3 a pack I didn't waste em. i steeped the 1/2# caramel for 30 min in 2qt of 152 deg. distilled water. rinsed with 2qt of 152 deg distilled water. I used all distilled water in this recipe.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 3.5 SRM | 3 - 6 | |
| Alcohol: | 4.7% ABV | 3.8% - 5.5% | |
| Bitterness: | 20.5 IBU | 15 - 28 | |
Discussion
Pretty good beer
2008-02-28 10:37am
This was a pretty good easy drinking beer- It almost had a hint of Sammy Adams summer ale. The caramel 10 gave it a little sweet flavor. Very easy drinking. I'll make it again in a 10 gal batch since the 5 gal keg got drained in about a week (with some help btw).
Fermentation and cold crashing
2008-02-28 10:42am
I fermented this one for 1 week at 68 primary and 66 secondary for 1 week. Cold crashed it for 1 week at 36 and it came out crystal clear. I recommend cold crashing all brews if you can to drop all suspended yeast to the bottom of your fermenter- you can even leave the beer in primary for 2 weeks or so and cold crash for a week in the primary and you will be surprised how much clearer your bear will turn out.
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