Blonde Ale 7-5-2012
Blonde Ale

 

Type: All Grain

Date: 7/5/2012

Batch Size: 5.50 gal

Brewer: jomebrew
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot 15g and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 67.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
9.00 lb Pale Malt Golden Promise (2.0 SRM) Grain 94.74 %
0.50 lb Caramel/Crystal Malt - 15L (15.0 SRM) Grain 5.26 %
0.40 oz Cascade [5.90 %] (60 min) Hops 8.4 IBU
0.40 oz Amarillo Gold [8.50 %] (30 min) Hops 9.3 IBU
0.50 oz Amarillo Gold [9.30 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.042 SG

Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.00 % Actual Alcohol by Vol: 3.90 %
Bitterness: 17.7 IBU Calories: 185 cal/pint
Est Color: 4.3 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 9.50 lb
Sparge Water: 3.88 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 148.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 18.05 qt of water at 164.1 F 156.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 13.7 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 14.0 days
Storage Temperature: 40.0 F  
 

Notes

Grain
Milled grain using barley crusher. No problems.
Grain temp 65

Mash
Mash tun preheated to 160
10:30 Mash in @162f. Added cold down to 158. mash water was too hot at 180ish
~3.5G strike water
10:45 158f added more cold
10:51 still 158f. Screw it
11:02 156f

Sparge
11:30 vorlauf a bunch
11:45 ~3g in kettle
Added water to 7.5 total volume in mashtun
8.6 BRIX 1.033SG
12:43 ~7g in kettle pre-boil gravity 8.8 brix 1.036 measured

Boil
12:50 boil started .25 amarillo
1:20 .25 amarillo
<forgot whirlflock>
1:50 .5oz amarillo

Chill
1:54 cold water on, recirc while chatting

Xfer to Fermenter
90 seconds O2
2:35 pitched WPL051 @ 70f
in fridge at 65F
3:00 67f in fermenter
1.042 sg 5g in carboy 10brix

Fermentation Notes
No activity for 24 hours then started ferment
48 hours full krausen
beer very turbid. Maybe hazy with no finings?

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