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Basilisk Blonde
Blonde Ale • All Grain • 10 gal
An American hybrid ale. brewed once with great success.
July 20, 2008 pm 11:33pm
4.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 8 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
- 4 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 4 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1.04 oz
Cascade - 6.3 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .7 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.
- .345 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
Mash 60 minutes at 152F. Mashout at 170F. No clarify/coagulants are added. Filter at 20 micron to allow some yeast and proteins through. Do a couple of trub/yeast dumps, this yeast is very prolific.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 6.0 SRM | 3 - 6 | |
| Alcohol: | 4.5% ABV | 3.8% - 5.5% | |
| Bitterness: | 20.7 IBU | 15 - 28 | |
Discussion
2nd brewing 8/22/08
2008-08-22 3:01pm
We really liked this blonde! It had a great taste and a even better finish. The first 5 Gallons was served at a party along with our Harpy Hefe and Purple Worm Porter. The Blonde was out before the other two. We scaled up the recipe this time to make a 13 gallon boil that will hopefully leave us with 10 gallons after boil off and loss. The gravity waqs a little low - 1.039 at the end of the sparge and filling the boil kettle. Added DME to bring it up to 1.044
3rd Brewing
2009-05-03 7:22pm
Brewed for the 3rd time today. Had to make a subsitution of the safale s-04 yeast for Danstar Windsor Brewing Yeast (store was out). we were 8 degrees too high during the mash due to thermometer fault. Also 10 degrees to high on the mashout. 12 gallons of wort was pulled into the boil pot at 1.046 (slightly above the 1.044 target). More to come
3rd brewing kegged and tasted
2009-05-14 1:58am
Kegged on 8 May with a 5 micron filter. Tasted 14 May. The Danstar Windsor yeast did make a slight difference. the Safale S-04 has a slight bubble gum flavor to it while the Windsor taste slightly yeasty and a bit drier. There is a nice hops after taste that hangs on the center of the tongue. Very drinkable. Note I forgot to adjust the IBUs as this years hops seems to be significantly higher in AA that last year. Next time we'll try a smaller filter to catch more yeast when kegging.
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