Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: 1/2 gal Pull from Active 15bbl conical
Batch Size (Gallons): 5
Original Gravity: 1.038
Final Gravity: 1.012
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 10 Days @ 60° F
Additional Fermentation: Raise to 70 for 3 Days Before Crash and Keg
Secondary Fermentation (# of Days & Temp): 20 Days @ 55° F

Blonde in the Garage

Brewer: Pete
Style: Blonde Ale
Type: All grain
Size: 5.5 Gal
Color: 4 HCU (~4 SRM)
OG: 1.038
FG: 1.012
Alcohol: 3.4% v/v
Grain Bill:
9.5 lb. American 2-row
0.5 lb. American crystal 10L
Mash: 60% efficiency (First Shot at this System )
Dough in 3.5 Gal @ 168°F
Mash 60 min @ 152°F
Sparge 4 Gal @ 170°F Until 6 Gal wort collected
Boil: 90 Min.
Hops: 21 IBU
.5 oz. Amarillo (9.8% AA, 60 min.)
.25 oz. Amarillo (9.8% AA, 10 min.)


Primary Fermentation: 4/3/08
Cooled to ~70°F w/ wort chiller (forming whirlpool)
Poured 5.5 Gal wort into 6.5 Gal Glass Carboy
Pitched Growler of 1272 yeast and attached airlock
10 Days @ ~60°F

Secondary:4/13/08
Slowly cooled to 55°F
17 Days @ 55°F (Same carboy, no racking)
Allow to rise to ~70°F for 3 days

Kegging:5/3/08
Crash cooled as low as possible with 2-liter Ice cubes for 24 hrs
Racked 5 gal to Corny Keg
2.5 Vol Co2 (11 psi for 10 days)

Tasting Notes: Light, crisp, slightly fruity with nice citrus notes. Creamy finish. Not too bad for a basic light beer.
1. Strict bud light drinker upon tasting: "I like the smell on this beer, that's pretty good!"
2. Homebrew First Timer: "Wow thats really good! Kind of a creamy taste at the end. Honey come try this, guess where he got this beer!"

Allowing it to cold condition for about a month in the fridge, getting clearer everyday. Will post picture when I break it in.

Well here's the picture...


[Edit:] Forgot to add Irish Moss until the last minute or two of the boil. oops.