- Recipe Type
- All Grain
- Yeast
- WLP 001 and SafAle -05
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.071
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 23.9
- Color
- 5.8
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 7
- Additional Fermentation
- 7
- Tasting Notes
- Waiting for the final taste - aging out in the keg
Chinook Blonde 2
Brew Type: Extract Date: 10/22/2011
Style: Blonde Ale Brewer: Matt Swanson
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 4.08 gal Boil Time: 60 min
Equipment: Brew Pot (5 Gallon)
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
5 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 43.48 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 34.78 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 8.70 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.70 %
8.0 oz Rye, Flaked (2.0 SRM) Grain 4.35 %
0.50 oz Chinook - Homegrown [13.00 %] (60 min) Hops 17.6 IBU
0.50 oz Chinook - Homegrown [13.00 %] (10 min) Hops 6.4 IBU
0.70 oz Northern Brewer - Homegrown [8.50 %] (Dry Hop 3 days) Hops -
0.40 oz Orange Peel, Sweet (Boil 5.0 min) Misc
0.50 oz Coriander Seed (Boil 5.0 min) Misc
0.75 gm Seeds of Paradise (Boil 5.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.051 SG (1.038-1.054 SG) Measured Original Gravity: 1.071 SG
Estimated Final Gravity: 1.011 SG (1.008-1.013 SG) Measured Final Gravity: 1.017 SG
Estimated Color: 5.8 SRM (3.0-6.0 SRM) Color [Color]
Bitterness: 23.9 IBU (15.0-28.0 IBU) Alpha Acid Units: 6.5 AAU
Estimated Alcohol by Volume: 5.10 % (3.80-5.50 %) Actual Alcohol by Volume: 7.06 %
Actual Calories: 323 cal/pint
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.4-2.8 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F
Notes
10-22-11: First batch with mash/lauter tun. Bought today at Jims. Also bought new HLT - stainless steel.
Mash schedule: Mashed in at 130*. Added grains and rested at 122* for 30 minutes. Added hot water, and brought to 152*. Lest rest for 1 hour. Temp dropped 3* to 149. Sparged over about 15 minutes with water at 178*. Boiled per schedule.
Once boil was done and wort was cooled, pitched yeast (started for 1 hour in wort). OG: 1.071 Pitched yeast.
Brew Type: Extract Date: 10/22/2011
Style: Blonde Ale Brewer: Matt Swanson
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 4.08 gal Boil Time: 60 min
Equipment: Brew Pot (5 Gallon)
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
5 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 43.48 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 34.78 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 8.70 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.70 %
8.0 oz Rye, Flaked (2.0 SRM) Grain 4.35 %
0.50 oz Chinook - Homegrown [13.00 %] (60 min) Hops 17.6 IBU
0.50 oz Chinook - Homegrown [13.00 %] (10 min) Hops 6.4 IBU
0.70 oz Northern Brewer - Homegrown [8.50 %] (Dry Hop 3 days) Hops -
0.40 oz Orange Peel, Sweet (Boil 5.0 min) Misc
0.50 oz Coriander Seed (Boil 5.0 min) Misc
0.75 gm Seeds of Paradise (Boil 5.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.051 SG (1.038-1.054 SG) Measured Original Gravity: 1.071 SG
Estimated Final Gravity: 1.011 SG (1.008-1.013 SG) Measured Final Gravity: 1.017 SG
Estimated Color: 5.8 SRM (3.0-6.0 SRM) Color [Color]
Bitterness: 23.9 IBU (15.0-28.0 IBU) Alpha Acid Units: 6.5 AAU
Estimated Alcohol by Volume: 5.10 % (3.80-5.50 %) Actual Alcohol by Volume: 7.06 %
Actual Calories: 323 cal/pint
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.4-2.8 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F
Notes
10-22-11: First batch with mash/lauter tun. Bought today at Jims. Also bought new HLT - stainless steel.
Mash schedule: Mashed in at 130*. Added grains and rested at 122* for 30 minutes. Added hot water, and brought to 152*. Lest rest for 1 hour. Temp dropped 3* to 149. Sparged over about 15 minutes with water at 178*. Boiled per schedule.
Once boil was done and wort was cooled, pitched yeast (started for 1 hour in wort). OG: 1.071 Pitched yeast.