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Deenis Extra Blonde Ale Updated
Blonde Ale • Extract • 5 gal
This is a Blonde Ale. It is extra light in color and considered excellent, even by non-beer drinkers. The color (SRM) will be lighter than is reflected on this report. Serve cold with plenty of carbonation. Starting OG is 1.048
April 17, 2008 am 05:33am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.50 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
- 0.50 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 5.00 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 0.90 oz
Centennial - 9.1 AA% pellets; boiled 45 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.00 oz
Hallertauer Mittelfrüher - 4.4 AA% pellets; boiled 1 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. 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
First, steep your grains for 15 minutes (not above 170 degrees). Second, take out grains, add bittering hops. Boil for 45 minutes. Do a "late malt extract addition" by adding malt (and corn sugar) 15 minutes before the end of the boil. This makes a lighter colored beer and is not reflected in the "Style Comparison" report. Add aroma hops 1 minute before the end of the boil. Adding yeast nutrient is helpful. Starting OG is 1.048
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 4.5 SRM | 3 - 6 | |
| Alcohol: | 5.0% ABV | 3.8% - 5.5% | |
| Bitterness: | 25.7 IBU | 15 - 28 | |
Discussion
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