Blonde Ale – All Grain

Statistics

Comments

I changed up the hop schedule this time, instead of an all Northern Brewer bill, I thought that Hallertauer M for flavor and aroma would be a bit more appealing. I’ll dry hop 1/2 oz. in secondary fermentation. We’ll see if the change will produce a better, more rounded beer. Racked to primary and pitched yeast from my stash (March 31, 2007).

Racked to secondary, added the dry hops, and took a gravity reading. Tasted good - a bit on the sweet side, but, nonetheless, good (April 9, 2007).

Racked to keg, took a gravity reading, and began conditioning process (April 18, 2007). Served this one at my parents’ 40th Anniversary party.

 

Malts and Grains

Amount Malt/Grain %
7.00 pounds American Pale Malt (2-Row) 70%
1.00 pounds American Munich Malt 10%
1.00 pounds American Dextrin (Cara-Pils) Malt 10%
9.00 pounds Total Grain Weight 90%

Adjuncts

Amount Adjunct %
1.00 pounds Honey 10%
1.00 pounds Total Adjunct Weight 10%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.50 ounces Northern Brewer 60 min 8.2%
0.50 ounces Northern Brewer 15 min 8.2%
0.50 ounces Hallertauer Mittlefruh 3 min 4.5%
0.50 ounces Hallertauer Mittlefruh 0 min 4.5%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid

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

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Lager:
7 days @ 39° F
Age:
21 days @ 55° F

Big Red Truck Blonde

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.7    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.8    
Post-Boil Amount: 5.25    
Boil Time: 60    
OG: 1.051 / 12.6° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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