All-Grain - Chris Knight's Blonde Ale - Page 2

chrisknight · 08-01-2008, 11:32 AM

Cool... I hope it turns out well.
I forgot to mention that because this recipe uses so much corn, one should boil hard with the lid off in order to try & drive off dimethyl sulfides. Also, cool to at least below 140 degrees as quickly as you can after you kill the boil so that the remaining DMS does not dissolve back in the wort. If you have a chiller, drive that thing down to pitching temps, or slightly below.

Also, If I were me, (and I am) I would leave the beer sit in the primary longer than a week so your sure that the yeasts have done their clean up work at the end of fermentation. 10 days - 2 weeks should do it. I do 2 weeks primary exactly. Then 2 weeks secondary.

brewjunky · 11-10-2008, 01:04 AM

this beer turned out great it cleared up brilliantly. Its a keeper

I had it in the secondary for like 2 months then bottle conditioned for 3 weeks

solarblitz · 11-20-2008, 10:01 PM

Chris,
Your videos are great! A couple of buddies and I have been working on a scheme to make fuel grade ethanol. It all starts with 'beer'. Your videos put us on track to getting this stage complete. Love micro-brews as well... so I'm sure we'll try a batch of your corn-fed blonde eventually!

Yes... you rock!

Blitz

6fiddyv · 11-20-2008, 10:33 PM

Must give props where they are deserved. Found your 8 part AG vids to be the final push I needed to get me into AG.

THANK YOU SIR!

6

**Yambor44** · 11-30-2008, 10:54 PM

Same here Chris. Your AG and Kegging videos helped me to move into both areas and i have never looked back.

Rob

artbrewer · 02-05-2009, 02:13 AM

sorry to ask but i seem to be missing the mash time?

artbrewer · 04-07-2009, 12:13 AM

Mashed for an hour..beer finished really well. very nice flavor
great recipe

matter · 06-05-2009, 04:52 AM

Quote:

Originally Posted by chrisknight

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

<snip>

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

I was looking for a water profile in ppm for an IPA, as I try to use as much filtered tap water as possible before diluting with distilled / RO and adding salts. So, I calculated out the results of your 5 gallon additions in ppm... I didn't bother with the sparge water, but maybe I'll get around to it later.

.783 teaspoon epsom salt
41 ppm Mg++
105 ppm SO4--

.308 teaspoon chalk
32 ppm Ca++
49 ppm CO3--

.103 teaspoon salt
14 ppm Na+
22 ppm Cl-

.265 teaspoon calcium chloride
25 ppm Ca++
22 ppm Cl--

2.688 teaspoon gypsum
148 ppm Ca++
362 ppm SO4--

Totals

41 ppm Mg++
467 ppm SO4--
180 ppm Ca++
49 ppm CO3--
14 ppm Na+
22 ppm Cl-
22 ppm Cl--

matter · 06-05-2009, 08:00 AM

Quote:

Originally Posted by matter

Totals

41 ppm Mg++
467 ppm SO4--
180 ppm Ca++
49 ppm CO3--
14 ppm Na+
22 ppm Cl-
22 ppm Cl--

Bad math... the ppm of Ca++ is actually 205.