Cleaning up around the brew basement and had extra stuff not being used. So I whipped up a frankenstein kit for this weekend.
9lbs Brewers Malt 2-row (briess)
1lb Caramel Malt 60L 6-row (briess)
1lb Munich 10L 6-row (briess)
WLP029 German Ale
Northern Brewer 60min 1oz
Saaz .25oz at 10min and again .25oz at flameout
Tettnang .25 at 10min and again .25oz at flameout
Single infusion Full body Batch sparge at 156F for 60min (beersmith)
ya this was all i have on hand. i have it saved in beersmith. how much would you add? for the next round
im about to start up a strawberry wine. i'm tossing around the idea of making strawberry and blackberry but I cannot find any insight into that as of yet. I haven't really looked into it very much though. I image I could prepare the black berries the same as the strawberries but my question is if I could put both in the primary at the same time.
Gonna try this gem on Saturday.
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 8.13 gal
Estimated OG: 1.048 SG
Estimated Color: 4.6 SRM
Estimated IBU: 23.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.05 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.13 %
0.50 lb Golden Promise (2.0 SRM) Grain 5.13 %
0.50 lb Munich Malt (9.0 SRM) Grain 5.13 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 2.56 %
0.30 oz Magnum [13.10 %] (60 min) Hops 13.7 IBU
0.50 oz Hallertauer [4.80 %] (20 min) Hops 5.1 IBU
0.50 oz Hallertauer [4.80 %] (10 min) Hops 3.0 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.7 IBU
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.75 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 4.11 gal of water at 171.8 F 154.0 F
10 min Mash Out Add 4.11 gal of water at 184.6 F 168.0 F
Notes:
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Wyeast Pacman Ale Yeast
Amt Name Type # %/IBU
14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 76.7 %
1 lbs Biscuit Malt (23.0 SRM) Grain 2 5.5 %
1 lbs Rye, Flaked (2.0 SRM) Grain 3 5.5 %
12.0 oz Carafoam (2.0 SRM) Grain 4 4.1 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 5 2.7 %
0.50 oz Galaxy [13.00 %] - First Wort 90.0 min Hop 6 22.0 IBUs
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 7 5.5 %
1.50 oz Galaxy [13.00 %] - Boil 90.0 min Hop 8 60.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.00 oz Galaxy [13.00 %] - Boil 5.0 min Hop 10 14.9 IBUs
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [12 Yeast 11 -
2.00 oz Galaxy [13.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
Name Description Step Temperature Step Time
Mash In Add 22.12 qt of water at 163.5 F 152.0 F 60 min
Nice, I was planning on doing a blonde next, and I guess this recipe will be as good as any. Maybe Monday or next weekend.
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