Recipe Type: Partial Mash
Yeast: Nottingham
Yeast Starter: Yeast cake
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.016
IBU: 32
Boiling Time (Minutes): 60
Color: 6.6 SRM
Primary Fermentation (# of Days & Temp): 10 days at 65
Secondary Fermentation (# of Days & Temp): 7 days at 40

Big Butt Blonde
Blonde Ale


Type: Partial Mash
Date: 2/3/2007
Batch Size: 5.50 gal
Boil Size: 4.20 gal
Boil Time: 60 min
Taste Rating(out of 50): 43.0 Brewhouse Efficiency: 80.0
Taste Notes: Light, Quaffable, enough taste for beer snobs, mellow enough for BMC crowd.

Ingredients

Amount Item Type % or IBU
3 lbs Light Dry Extract (8.0 SRM) Dry Extract 37.5 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 12.5 %
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 37.5 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 12.5 %
1.00 oz Centennial [10.00%] (60 min) Hops 26.8 IBU
1.00 oz Williamette [5.50%] (10 min) Hops 5.3 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc



Beer Profile

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 %
Est Color: 6.6 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 4.00 lb
Sparge Water: 3.43 gal
Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 150.0F
Mash In
Add 5.00 qt of water at 161.4
Hold at 150.0 F for 60 min





Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.6
Pressure/Weight: 10.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 35.0 F Age for: 14 days
Storage Temperature: 40.0 F

Notes: Used 1 packet of gelatin during secondary and this was my clearest beer ever.