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Cheap Blond Date Ale
Blonde Ale • Partial Mash • 5.5 gal
Turned out O.K, missed the color. See my "author's comments" for details.
May 25, 2008 am 10:36am
3.5/5.0 2 ratings
Ingredients (Partial Mash, 5.5 gal)
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 4 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
- 2 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .75 oz
Cascade - 6.3 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Hallertau - 3.0 AA% pellets; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .25 oz
Hallertau - 3.0 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
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
Single Infusion: 156 F for 60 minutes Mash Out at 168-170 for 10 minutes. Sparge at 168-170.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 7.6 SRM | 3 - 6 | |
| Alcohol: | 4.6% ABV | 3.8% - 5.5% | |
| Bitterness: | 27.3 IBU | 15 - 28 | |
Discussion
A Good tasting beer - very drinkable but not a Blond Ale
2008-06-24 10:26am
What can you expect from a cheap date? In this case it didn't turn out as expected but was still a tasty beer. This was a partial mash due to the limitation of my small (22 quart) brew pot. To bring the final volume up I needed to add water to the carboy. The pre dilution O.G. was 1.062, so I added ~ 1 gallon of previously boiled water. The the post add O.G. was 1.032. Clearly, I messed something up. To bring the O.G. back up, I boiled 1 lb of amber DME and 8 oz. of clear Belgian sugar (it's what I had on hand), cooled it, and dumped it in. At this point I was so pissed at myself I didn't bother measuring the O.G. again, I just checked the temp and pitched the #$%* yeast! How did it turn out? A little sweet, darker the spec, a slight hop aroma, well balanced, clear. My wife likes it quite a bit. It's not really a Cheap Blond Date, more of a light brunette. Come to think of it, so is my wife... Update 7/20/2008: Single Infusion mash at 156 F. I used a 5 gallon "round" gott cooler and added 200 F H20 at 20 minutes to bring the mash temp back to 156 (~ 10 quarts). Mash out at 168-170 F (strike with 200F, volume as required to reach 170). Sparge at 170. Sparge volume limited based on small boil volume ~3.5 gallons. I will brew this recipe as an all grain recipe with my new 10 gallon brew pot.
A great all around american summer beer
2008-07-20 11:16pm
We brewed the Cheap Blonde Date for a social function. We scaled the recipe up to 10 Gallons and brewed it using a HERMS system. It was a big hit and is a recipe that we will brew again. It was very well balanced, excellent crisp start with a very nice bitter finish that would linger for a few seconds. It was not a overly hopped finish, for which I was very thankful. If you get a chance, please add your sacchrification and mashout temperatures. Do you think a multi step mash would help or hinder the beer? Well done.
All grain version
2008-07-20 11:35pm
I posted the all grain version that we used under the title: Basilisk Blonde
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