Blonde Ale – All Grain

Statistics

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.

Malts and Grains

Amount Malt/Grain %
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 Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/8 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.60 ounces Northern Brewer 60 min 7.5%
0.40 ounces Northern Brewer 15 min 7.5%
0.50 ounces Hallertauer Mittlefruh 5 min 4.2%
0.50 ounces Hallertauer Mittlefruh 0 min 4.2%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid 35ml

Mash Infusion

Step Description Temp. Time
Dough In 154° F 5 min.
Infusion Mash Stir every 20 minutes 154° F 60 min.
Sparge 1 167° F 20 min.
Sparge 2 168° F 20 min.

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

Fermentation and Aging

Primary:
7 days @ 70° F
Secondary:
7 days @ 70° F
Age:
28 days @ 50° F

Big Red Truck Blonde

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.4                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.5    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5.0    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: