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HerbalJoe's Sunny Monkey Neck
Blonde Ale • All Grain • 7 gal
Everyone knows the monkey's neck looks blonde in the sun.
October 27, 2008 pm 09:36pm
0.0/5.0 0 ratings
Ingredients (All Grain, 7 gal)
- 9 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
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- .375 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .375 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- .35 oz
Simcoe® - 12.0 AA% pellets; boiled 90 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 2 oz
Ahtanum® - 5.5 AA% pellets; boiled 15 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- 1.5 oz
Ahtanum® - 5.5 AA% pellets; boiled 1 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- .5 oz
Centennial - 8.0 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .35 oz
Ahtanum® - 5.5 AA% pellets; added dry to primary fermenter
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- 1 tsp
Whirlfloc tablet boiled 10 minutes. - (omitted from calculations)
Whirlfloc tablet boiled 10 minutes.
- 1 tsp
Foam control added at end of boil. - (omitted from calculations)
Foam control added at end of boil.
-
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 154F. Boil 90 minutes. Pitch yeast at 64F and raise to 70F over the course of fermentation. Dry hop only for 2 or 3 days.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 6.4 SRM | 3 - 6 | |
| Alcohol: | 4.3% ABV | 3.8% - 5.5% | |
| Bitterness: | 31.9 IBU | 15 - 28 | |
Discussion
Brewed 10/27/08
2008-10-28 11:19am
Weeknight brew. Started at 6:30PM and finished at 10:30PM. All went according to plan. Used 100% spring water with no additions except ascorbic acid to decrease pH. Mashed in at 155F, began recirc after 15 minutes. Temp fell to 152F after 15 minutes of recirc. Mash pH was 5.5. Sparged and mashed out at 162F. Sparge pH was 5.5. Attained 9.5 gal at start of boil. Boiled 95 minutes and chilled to 62F using double CFC. Decanted and pitched half of a 2.5 liter starter made from Wyeast 1272 Activator. Targeting about 170 billion cells. Probably overpitched slightly. Raised temp to 64F and fermentation was visible at 7:00 AM the next day. OG = 1.043. #91
Dry Hopped 10/30/08
2008-10-31 12:59pm
Pulled a sample and it tastes really good. Great malty aroma and nice body despite the low OG. Added the .35oz of Ahtanum to the primary fermenter. Will transfer to keg in 2 days.
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