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HerbalJoe's Blonde Ale
Blonde Ale • All Grain • 6.75 gal
A cross between Jamil's Blonde and the Fill In The Hop Blonde from National Homebrew Day.
May 16, 2008 am 11:35am
5.0/5.0 1 rating
Ingredients (All Grain, 6.75 gal)
- 11.5 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
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .375 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 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
- .5 oz
Willamette - 5.0 AA% pellets; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 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
- .25 oz
Willamette - 5.0 AA% pellets; added dry to secondary fermenter
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Whirlfloc boiled for 10 minutes. - (omitted from calculations)
Whirlfloc boiled for 10 minutes.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Mash at 152F for 60 min. Boil 60 min. Ferment at 66F. *Note: The Crystal 10 is actually Crystal 15.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 5.3 SRM | 3 - 6 | |
| Alcohol: | 5.2% ABV | 3.8% - 5.5% | |
| Bitterness: | 20.2 IBU | 15 - 28 | |
Discussion
Brewed 5/8/08
2008-05-16 11:52am
Brewed it. Used store-bought spring water. OG = 1.052 #65
Kegged 5/20/08
2008-05-20 3:33am
Kegged it tonight. It turned out amazing, and that is all I have to say. OH YES.
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