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Fresh Taste of Summer Ale
Blonde Ale • All Grain • 5 gal
Light, clean, fresh taste with a light citrus/mint tones. Lots of carbonation for a hot summer night.
November 2, 2008 pm 11:17pm
3.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 10 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
- 1 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- .63 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 0.70 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.30 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 12 oz
Fresh Mint leaves (This is a lot) - (omitted from calculations)
Fresh Mint leaves (This is a lot)
- 3 oz
Lime juice and zest (4 ea.) - (omitted from calculations)
Lime juice and zest (4 ea.)
- 2 oz
lemon juice and zest (2 ea.) - (omitted from calculations)
lemon juice and zest (2 ea.)
- 3 oz
Lemon Balm - (omitted from calculations)
Lemon Balm
- 24 oz
Water (for boiling fruit and herbs) - (omitted from calculations)
Water (for boiling fruit and herbs)
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Prep: - Wyeast 1054 American Ale is a propagator packet and needs to be prepared 12-24 hours earlier than pitching for 5 gallons. Follow instructions on package to make a 1 L wort yeast starter. Mash: - Dough In 2.75 gal. water to strike temp of 135˚F. Target temp 120˚F - "A" Rest 30 min. - Infuse 2.5 gal of water at strike temp of 210 Deg. F. Target temp 158 Deg. F - "B" Rest 60 min. - Vorlauf and Lauter - Batch sparge with with 2 gal water at strike temp of 160 Deg. F - Vorlauf and Lauter Boil: - Bring the Lautered wort to a boil - Top up to 5.6 gal. - When rolling boil start clock for 1 hour - At 60 min. add .7 oz. of Cascade hops (bitterness) - At 15 min. add 1 tbsp of Irish moss - At 3 min. add .3 oz of Cascade hops (aroma) - At 0 min. shut off heat - Cool wort - Rack to Primary fermenter - When cooled to 78 Deg. F pitch yeast 2 weeks later... - Prep the flavor syrups - Zest and juice 4 limes (about 3 fl. oz.) into a sauce pot. - Add 1 c. of water and 1/4 c. of cane sugar - Boil for 15 minutes and cool. - Zest and juice 2 lemons into another sauce pot - Add 1 c. of water and 1/4 c. of cane sugar - Boil for 15 minutes and cool. - Pick and mottle 5 c. of fresh mint - Add 4 c. of water and 1 c. of cane sugar for 15 minutes. - Boiled and steeped for 15 minutes and cool. - Blend syrups for the balance of flavor you like. - Add blended syrup into sanitized secondary fermenter - Rack beer into secondary. - Stir gently to distribute syrup, while not adding air. - Add airlock. 2 weeks later... - Sanitize bottling bucket and crown caps. - Prep priming sugar - Add 1 pt. of water to sauce pot - Bring to 150 Deg. F. - Add 99g of priming sugar to pot and stir until dissolved. - Don't add more since you added sugar in the syrups. If you do you'll get bottle bombs. - Add priming syrup to bottling bucket. - Rack beer to bucket. - Stir beer gently to distribute priming syrup. - Bottled
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: B - Blonde Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.038 - 1.054 |  |
| Terminal Gravity: | 1.004 | 1.008 - 1.013 | |
| Color: | 3.7 SRM | 3 - 6 | |
| Alcohol: | 6.2% ABV | 3.8% - 5.5% | |
| Bitterness: | 19.9 IBU | 15 - 28 | |
Discussion
Refreshing on a hot summer day with a zing.
2008-12-02 11:06am
This ale was light yellow in color with a bit of haze. A bold white light head had good retention. This let the aroma of light hop and mint out over the period of drinking the beer. A malty sweet, lime and a hint of mint flavor with a medium finish was evident. The light bitterness of the beer was tightly tied to the mint and sourness of the lime without being sour with a pucker. They seemed to compliment each other well for a total bitterness factor (TBF) which was a bit higher than what the software can calculate – still within style guidelines. There was a medium to light mouth feel with a moderate to high carbonation that was refreshing but not embarrassingly gassy. The alcohol was a bit high since the F.G. was low for the style. Even though it was refreshing, it would not be a good, "while your mowing the lawn" beer, but rather an, "after you've mowed the lawn with nothing else to do." beer. The beer matured well. Flavors melded well over the weeks of the summer, none being stronger that the maltiness.
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