Blonde Ale
BJCP 2008 – 06B
Batch #:
2007-20
Brew Date:
July 7, 2007
Tap Date:
August 18, 2007
Cost:
20.75
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
Color:
6SRM
IBU:
21.8
BU/GU:
0.36
ABV:
6.8%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | American Pale Malt (2-Row) | 78% |
| 1.00 pounds | German Light Munich Malt | 9.8% |
| 1.00 pounds | American Dextrin (Cara-Pils) Malt | 9.8% |
| 0.25 pounds | Crystal Malt 20L | 2.4% |
| 10.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.60 ounces | Northern Brewer | 60 minutes | Boil | Pellets | 7.5% | |
| 0.40 ounces | Northern Brewer | 15 minutes | Boil | Pellets | 7.5% | |
| 0.50 ounces | Hallertauer Mittlefruh | 5 minutes | Boil | Pellets | 4.2% | |
| 0.50 ounces | Hallertauer Mittlefruh | 0 minutes | Dry Hop | Pellets | 4.2% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/8 tsp. | Super Irish Moss | Other | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
75°F
Ideal Tun Temp:
75°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 154° F | |
| 2 | Infusion Mash | 60 minutes | 154° F | |
| 3 | Sparge 1 | 20 minutes | 167° F | |
| 4 | Sparge 2 | 20 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 70° F
Secondary:
7 days @ 70° F
Age:
28 days @ 50° F
General Info
Updated July 2007: Switched to Hallertauer for finishing and added dry hopping. Also, increased the base malt amount to 8 pounds and added a small amount of Crystal 20 for color.
Procedure
- Single infusion mash at 154° with 3.5 gallons of water
- Sparge with 4.5 gallons of water at 168°
- Boil time: 75 minutes
- Add first round of hops immediately (bittering)
- Add the second round of hops at 45 minutes (flavor)
- Add the third round of hops at 55 minutes (aroma)
- Cool wort to 75°
- Pitch yeast
- Dry hop in secondary
