Blonde Ale
BJCP 2008 – 06B
Batch #:
2007-11
Brew Date:
March 31, 2007
Tap Date:
May 19, 2007
Cost:
16.47
Statistics
OG:
1.050 12.4° P
FG:
1.000 0° P
Real Extract:
2.2° P
Attenuation:
100% Apparent – 82.3% Real
Color:
5.5SRM
IBU:
29.9
BU/GU:
0.6
ABV:
6.2%
ABW:
5.2%
Calories:
157 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 7.00 pounds | American Pale Malt (2-Row) | 77.8% |
| 1.00 pounds | American Munich Malt | 11.1% |
| 1.00 pounds | American Dextrin (Cara-Pils) Malt | 11.1% |
| pounds | Honey | |
| 9.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Northern Brewer | 60 minutes | Boil | Pellets | 8.2% | |
| 0.50 ounces | Northern Brewer | 15 minutes | Boil | Pellets | 8.2% | |
| 0.50 ounces | Hallertauer Mittlefruh | 3 minutes | Boil | Pellets | 4.5% | |
| 0.50 ounces | Hallertauer Mittlefruh | 0 minutes | Dry Hop | Pellets | 4.5% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/4 tsp. | Super Irish Moss | Other | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 55° F
Procedure
- Single infusion mash
- Sparge with 3.5 gallons of 168 degree water
- Bring to boil
- Add hops according to schedule
- Cool wort to 70 degrees
- Pitch yeast
