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Dirty Blonde v2
Blonde Ale • Extract • 5 gal
I'm on my third batch of this and it has turned out fantastic every time.
October 25, 2008 am 11:38am
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .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.
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 5.5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 oz
Sterling - 6.0 AA% pellets; boiled 15 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 1.5 oz
Hallertau - 2.7 AA% pellets; boiled 60 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
Hallertau added @ 60 min Saaz added @ 10 min Irish Moss added @ 15 min To keep the DME from caramelizing, I added @ 20 min, this helps to keep the color a bit lighter also. I Used Safale -05, so far has worked out great.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.013 | |
| Color: | 5.6 SRM | 3 - 6 | |
| Alcohol: | 5.5% ABV | 3.8% - 5.5% | |
| Bitterness: | 24.7 IBU | 15 - 28 | |
Discussion
Popular!
2009-09-04 12:50pm
I've brewed this twice - round two is in primary. Several tasters liked this blonde best when it was young, and I agree. Two things I did differently from the recipe was use Wyeast's Belgian Abbey II 1762 (availability issue) and sub Willamette for the Sterling hops (already had some Will. on hand). I'll surely try the exact recipe another time. Thanks, Whiskey!
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