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Old 07-15-2008, 09:00 PM   #1
Evan!
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Default All-Grain - Moss Hollow Summer Blonde

Recipe Type: All Grain
Yeast: Safale S-33
Yeast Starter: Rehydrated
Batch Size (Gallons): 5.5
Original Gravity: 1.042
Final Gravity: 1.012
IBU: 19.5
Boiling Time (Minutes): 60
Color: 4.2
Primary Fermentation (# of Days & Temp): 14 days @ 62-64ºF
Secondary Fermentation (# of Days & Temp): 2 days @ 50-55ºF (Cold Crash)

This is one of the most refreshing brews I've made, it makes you keep wanting more...luckily it's session-strength. The Carapils gives it nice head retention, and there's a touch of maltiness from the Aromatic...while the small, late Amarillo additions offer up a touch of lemony citrus which couldn't be a more perfect complement for this style. This can also be done with Nottingham or S-05 or Windsor...etc., etc., I just happened to have a sachet of the S-33 Edme that I wanted to try out. Ferment this cold, and you'll end up with a really nice, clean profile.

Code:
MHBC Summer Blonde

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-B  Light Hybrid Beer, Blonde Ale

Min OG:  1.038   Max OG:  1.054
Min IBU:    15   Max IBU:    28
Min Clr:     2   Max Clr:     5  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        8.25
Anticipated OG:          1.042    Plato:             10.49
Anticipated SRM:           4.2
Anticipated IBU:          19.5
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.036    SG          8.96  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 90.9     7.50 lbs. Pale Malt(2-row)              America        1.036      2
  6.1     0.50 lbs. CaraPilsner                   France         1.035     10
  3.0     0.25 lbs. Aromatic Malt                 Belgium        1.036     25

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.75 oz.    Willamette                        Whole    4.10  11.3  60 min.
  0.25 oz.    Amarillo Gold                     Pellet  10.00   6.1  20 min.
  0.25 oz.    Amarillo Gold                     Pellet  10.00   2.0  5 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Yeast
-----

Safale S-33


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:    8.25
Water Qts:    9.06 - Before Additional Infusions
Water Gal:    2.27 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Saccharification Rest Temp : 150  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 2.93 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 05-29-2013, 02:53 PM   #2
hasenman
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Was just about to make a very similar beer with S-33..it's currently a bit warm in my house (62-66 ambient), so I was wondering if the temps posted above are ambient or fermentation temps? I'm looking to limit the esters if possible..with a swamp fan :/

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