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Old 04-23-2009, 12:02 AM   #421
MNBugeater
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I scaled to 15 because most people that normally do 10 gallon batches should have no problem accommodating 26 pounds of grist. A 10 gallon batch of the 999 Barleywine had nearly 30 lbs of grist. Depending on your boil kettle size, you should be able to do a 15 gallon batch (maybe with the help of a little FermcapS to assist in prevent boilover).

From most accounts, this beer is a huge hit and goes fast...much like Apfelwein. Sounds like a perfect candidate to brew copious amounts in time for Summer !!

Had to tweak the hop additions to get close to the original IBUs. I also bumped the Cara-Pils from 1.875 (Actual scale) to 2 lbs for ease of measurement but my Vienna is a little lighter Lovibond than BierMuncher's recipe calls. My ending numbers; SRM, IBU, OG, FG, ABV, etc are all within statistically insignificant values of BMs. I have a vial of 1056 and 2 packets of US-05, so thats what I am using for yeast.

Blonde Bombshell - 04096B0102
6-B Blonde Ale



Size: 16 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 135.5 kcal per 12.0 fl oz

Original Gravity: 1.041 (1.038 - 1.054)
|==========#=====================|
Terminal Gravity: 1.010 (1.008 - 1.013)
|===============#================|
Color: 3.81 (3.0 - 6.0)
|============#===================|
Alcohol: 4.01% (3.8% - 5.5%)
|=========#======================|
Bitterness: 20.2 (15.0 - 28.0)
|==============#=================|

Ingredients:
21 lb American 2-row
2 lb Cara-Pils® Malt
1.5 lb Vienna Malt
1.5 lb 2-Row Caramel Malt 10L
1 oz Centennial (9.1%) - added during boil, boiled 60 min
.5 oz Centennial (9.1%) - added during boil, boiled 30 min
1 oz Cascade (7.4%) - added during boil, boiled 20 min
3 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
3 tsp Wyeast Nutrient - added during boil, boiled 10 min
.5 oz Cascade (7.4%) - added during boil, boiled 5 min
2.0 ea Fermentis US-05 Safale US-05
1500 mL WYeast 1056 American Ale

Schedule:

00:11:18 Mash In - Liquor: 8.12 gal; Strike: 162.28 °F; Target: 150 °F
01:11:18 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:26:18 Mash Out - Heat: 15 min; Target: 170 °F
02:26:18 Sparge - Sparge Volume: 13.0 gal; Sparge Temperature: 168.0 °F; Runoff: 17.87 gal

Results generated by BeerTools Pro 1.5.3

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Last edited by MNBugeater; 04-23-2009 at 12:23 AM.
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Old 04-23-2009, 02:17 AM   #422
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Quote:
Originally Posted by MNBugeater View Post
...Had to tweak the hop additions to get close to the original IBUs. I also bumped the Cara-Pils from 1.875 (Actual scale) to 2 lbs for ease of measurement but my Vienna is a little lighter Lovibond than BierMuncher's recipe calls. My ending numbers; SRM, IBU, OG, FG, ABV, etc are all within statistically insignificant values of BMs. I have a vial of 1056 and 2 packets of US-05, so thats what I am using for yeast.
...
Sounds to me like there's nothing left but to spark the flame.
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Old 04-23-2009, 03:14 PM   #423
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Made this the past weekend using Hop plugs of the respective hops. Worked out wonderfully since 2 plugs = 1oz and I could just drop a plug in. The color change of before and after fermentation/settling is pretty neat. Can't wait to grab that first sample.

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Old 04-27-2009, 09:31 PM   #424
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i gave it two weeks in primary and racked to secondary today with some gelatin. How long does the gelatin need to work before i can rack to a keg?

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Old 04-29-2009, 04:39 AM   #425
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Just out of curiosity, could anyone who has brewed this and Edworts Haus Pale Ale All grain give me a taste comparison between the two?
Thanks =]

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Old 04-29-2009, 12:08 PM   #426
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Quote:
Originally Posted by jonbrout View Post
Just out of curiosity, could anyone who has brewed this and Edworts Haus Pale Ale All grain give me a taste comparison between the two?
Thanks =]
Ed's is maltier and leans more towards a (hoppy) west coast pale ale. This recipe is a bit more crisp. Depending on your taste, either is a great selection.
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Old 05-01-2009, 01:05 AM   #427
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bumping so i can find this easily again.

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Old 05-01-2009, 05:34 PM   #428
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I've brewed two 10g batches of this now. With just slightly different hopping schedules.

I must +1 it! If you need a crowd pleaser on short notice this is a great grist to start with. The hops can be played with, if you like, and even the yeast of course. My personal pref is for Wyeast 1056 because it's very clean.

You should really try it. Your friends will think you are a genius.

This summer I'm going to make it fruity too, strawberries or rasperries I think.

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Old 05-01-2009, 05:47 PM   #429
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BM, I've got a buttload of Great Western Munich which is 9L I believe. Would this work fine in replacement of the Crystal 10L?

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Old 05-01-2009, 08:06 PM   #430
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Quote:
Originally Posted by TwoHeadsBrewing View Post
BM, I've got a buttload of Great Western Munich which is 9L I believe. Would this work fine in replacement of the Crystal 10L?
Absolutely. A slight shift away from a caramel sweet, to a rich malt. And by slight, I mean it won't even be detectable.
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