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Old 07-08-2008, 11:06 PM   #1
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Default All-Grain - Chris Knight's Blonde Ale

Recipe Type: All Grain
Yeast: 1056
Yeast Starter: 1000ml starter
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.012
IBU: 27.5
Boiling Time (Minutes): 60
Color: 4.9 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 63
Secondary Fermentation (# of Days & Temp): 14 days @ 65-70

This is a beer that I brew about 3 times a year... I love it!

8 pounds Rhar 2 row (1 BC crush at .039 gap)
2 pounds flaked maize (no crush)
.25 pounds honey malt (1 BC crush at .039 gap)
.25 pounds biscuit malt (1 BC crush at .039 gap)
1 oz. Tettnanger Hops (60 min) (or 1 oz. Willamette Hops (60 min))
1 oz. Mt Hood Hops (10 min)
Wyeast 1056 1000ml starter on a stir plate. Chill, decant, pitch.

MASH AT 148 degrees. 1/2 TBL spoon 5.2 buffer.

Mash with 3.4 gallons STIR STIR STIR
Add 1.3 gallons after mash but before 1st run off at 170 degrees. (grain absorb makeup)STIR MORE
Sparge with 3.1 - 3.5 gallons at 170 degrees.
STIR

All water is RO water.
5 gallon bucket & 3 gallon bucket of RO water to roughly match Mosher’s ideal pale ale water.
5 gallon
.783 teaspoon Epsom Salt mgS04
.308 teaspoon Chalk cac03
.103 canning salt nacl
.265 calcium chl cacl2
2.688 gypsum cas04
3 gallon:
.470 teaspoon Epsom Salt mgS04
.185 teaspoon Chalk cac03
.062 canning salt nacl
.159 calcium chl cacl2
1.608 gypsum cas04

This gives the beer a hop bite, not too strong though.

This next water profile is, well, more mild with this beer:
5 gallons of Moshera ideal mild ale water (From RO water)
Epsom Salt = .5 teaspoon
Baking soda = .54 teaspoon
Calcium Chl = 1.14 teaspoon
Gypsum = .6 teaspoon

3 gallons same
Epsom Salt = .3 teaspoon
Baking soda = .32 teaspoon
Calcium Chl = .6 teaspoon
Gypsum = .38 teaspoon

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Old 07-08-2008, 11:20 PM   #2
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Watching you brew this recipe on youtube, was what got me interested in brewing in the 1st place and then later allowed me to see step by step what to do in prep for my 1st AG. I've posted your 8 vid series to several peeps on here who were confused about the AG process and it helped them out a lot also.

Thanks so much for the vids man.



You rock

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Old 07-09-2008, 11:25 AM   #3
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Thanks man, & your welcome. I have made a few tweaks to it over time.
Glad I could give a little back to the community.

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Old 07-11-2008, 06:57 AM   #4
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I have 1 question how do you measure out those water additives?

Is it just kinda by eye or am I missing something.

I also was drawn to all grain from your videos they were fantastic.

I hope you make some more

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Old 07-11-2008, 11:24 AM   #5
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One should really weigh the salts. My scale however burned up. Yes, you just guess & try to get it close. If it says .47 teaspoon, add just less than 1/2. If it says .32, add just a little more than a 1/4 teaspoon. If anyone would like the weight measurements, let me know.

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Old 07-15-2008, 03:54 PM   #6
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I learned how to do all grain from ur videos too...thanks and im doin this recipe

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so barley is a leaves of hops? or barley is a different plant? and blend with hops? I need that to be cleared thanks..
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Old 07-21-2008, 05:17 AM   #7
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Cool vids man! I'd like to do this recipe as my first AG, but why do you use RO water and add so many things to it? Couldn't I just use bottled water and still get a good brew out of it? Doing all this to the water my first AG brew is just really confusing.

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Old 07-21-2008, 05:52 AM   #8
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I must also thank you for your videos. After reading everything I could find about AG brewing, watching your videos, and a bunch of others, brought everything into perspective. My first AG will be this coming weekend using the MW Cream Ale recipe.

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Old 07-21-2008, 11:42 AM   #9
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Quote:
Originally Posted by Marek View Post
Couldn't I just use bottled water and still get a good brew out of it? Doing all this to the water my first AG brew is just really confusing.
Yes, you can use any water you like. Change it how you see fit. I use RO water because I can taste even a hint of chlorine in anything, & I like to be able to change the water profile. You'll want to have some minerals in the water however, use a good mineral/spring water.
If you have one, use a charcoal filter to get the chlorine out.
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Old 08-01-2008, 06:26 AM   #10
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I have this beer brewing in my conical right now.

It smells amazing

I started it on Saturday so I'm going to do a dump to collect some yeasties then let it sit for 2 weeks.

I really need to get a larger fridge so I can cold condition in my fermenter.

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