mrkristofo
Well-Known Member
- Recipe Type
- Extract
- Yeast
- WYeast 1099
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.06
- Original Gravity
- 1.042
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 19.97
- Color
- 5.2 SRM
- Primary Fermentation (# of Days & Temp)
- 8 days @ 68˚F
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 68˚F
- Additional Fermentation
- None
[size=+2]Goldinglocks Blonde Ale[/size]
[size=+1]6-B Blonde Ale[/size]
Size: 5.06 gal
Attenuation: 75.0%
Calories: 139.15 per 12.0 fl oz
Original Gravity: 1.042 (1.038 - 1.054)
|============#===================|
Terminal Gravity: 1.011 (1.008 - 1.013)
|================#===============|
Color: 5.8 (3.0 - 6.0)
|=======================#========|
Alcohol: 4.12% (3.8% - 5.5%)
|==========#=====================|
Bitterness: 19.97 (15.0 - 28.0)
|==============#=================|
[size=+1]Ingredients:[/size]
4 lbs Pale Liquid
.5 lbs Carahell®
1.5 lbs Dry Extra Light
1 oz East Kent Goldings (4.6%) - added during boil, boiled 60 min
1 ea WYeast 1099 Whitbread Ale
1 tsp Irish Moss - added during boil, boiled 15 min
[size=+1]Notes:[/size]
1tsp Gypsum to 1/2gal water and heat to 170˚F. Steep grains for 30 mins @ 170˚F. Allow grains to drain into kettle (without squeezing), and discard. Heat to a boil, remove from heat. Add 1.5lbs extra light dme. Return to a boil, add 1oz EKG. Boil 40 minutes, then add 4lbs Alexander Pale Liquid malt extract. Stir rapidly to avoid carmelization.
Boil 5 minutes, add 1tsp irish moss (and wort chiller). Boil 15 minutes and remove from heat. Chill to 68˚F. Aerate thoroughly. Pitch yeast. Ferment 1 week below 70˚F, rack to secondary for 2 weeks to clear. Bottle with 4oz dextrose.
[size=-1]Results generated by BeerTools Pro 1.0.29[/size]
[size=+1]6-B Blonde Ale[/size]
Size: 5.06 gal
Attenuation: 75.0%
Calories: 139.15 per 12.0 fl oz
Original Gravity: 1.042 (1.038 - 1.054)
|============#===================|
Terminal Gravity: 1.011 (1.008 - 1.013)
|================#===============|
Color: 5.8 (3.0 - 6.0)
|=======================#========|
Alcohol: 4.12% (3.8% - 5.5%)
|==========#=====================|
Bitterness: 19.97 (15.0 - 28.0)
|==============#=================|
[size=+1]Ingredients:[/size]
4 lbs Pale Liquid
.5 lbs Carahell®
1.5 lbs Dry Extra Light
1 oz East Kent Goldings (4.6%) - added during boil, boiled 60 min
1 ea WYeast 1099 Whitbread Ale
1 tsp Irish Moss - added during boil, boiled 15 min
[size=+1]Notes:[/size]
1tsp Gypsum to 1/2gal water and heat to 170˚F. Steep grains for 30 mins @ 170˚F. Allow grains to drain into kettle (without squeezing), and discard. Heat to a boil, remove from heat. Add 1.5lbs extra light dme. Return to a boil, add 1oz EKG. Boil 40 minutes, then add 4lbs Alexander Pale Liquid malt extract. Stir rapidly to avoid carmelization.
Boil 5 minutes, add 1tsp irish moss (and wort chiller). Boil 15 minutes and remove from heat. Chill to 68˚F. Aerate thoroughly. Pitch yeast. Ferment 1 week below 70˚F, rack to secondary for 2 weeks to clear. Bottle with 4oz dextrose.
[size=-1]Results generated by BeerTools Pro 1.0.29[/size]