Blonde Ale
BJCP 2008 – 06B
Batch #:
2009-12
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
May 4, 2009
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
6.2SRM
IBU:
25.6
BU/GU:
0.43
ABV:
6.6%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 18.00 pounds | American Pale Malt (2-Row) | 80.9% |
| 4.00 pounds | German Light Munich Malt | 18% |
| 0.25 pounds | Crystal Malt 40L | 1.1% |
| 22.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 13.0% | |
| 1.00 ounces | Amarillo | 3 minutes | Boil | Pellets | 8.2% | |
| 1.00 ounces | Amarillo | 0 minutes | Dry Hop | Pellets | 8.2% | |
| 3.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile California Ale
Notes:
Very clean flavor, balance and stability. Accentuates hop flavorVersitile - can be used to make any style ale.
Fermentation and Aging
Primary:
7 days @ 67° F
Secondary:
7 days @ 67° F
Age:
28 days @ 50° F
General Info
The latest iteration of the Big Red Truck.
Turned out to be a little too much on the dark side. Body is a bit more chewy than other blondes.
For next time:
- Mash lower. 150 perhaps.
- Up the base malt and take the Munich down to a pound or so.
Procedure
- Single infusion mash at 152°F
- Sparge at 168°
- Boil time: 90 minutes
- Cool wort to 75°
- Pitch yeast
- Ferment at 67°
- Dry hop in secondary
