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Ozpalewheat
Blonde Ale • All Grain • 38 L
A variation on Australian pale ale using a large amount of wheat...just because I have a large amount of wheat.
June 26, 2009 pm 05:54pm
0.0/5.0 0 ratings
Ingredients (All Grain, 38 L)
- 3 kg
Australian Traditional Ale
Australian Traditional Ale
Well modified, full flavour.
- 3 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.1 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.75 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 35 g
Centennial - 8.0 AA% pellets; boiled 70 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 10 g
Simcoe® - 10.0 AA% pellets; boiled 20 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 20 g
Amarillo® - 8.5 AA% pellets; boiled 5 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
-
Fermentis S-189 Saflager S-189
Fermentis S-189 Saflager S-189
Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. 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 23C ± 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.
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: | 1.009 | 1.008 - 1.013 | |
| Color: | 3.3 SRM | 3 - 6 | |
| Alcohol: | 4.6% ABV | 3.8% - 5.5% | |
| Bitterness: | 31.5 IBU | 15 - 28 | |
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