Evan!
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Safale S-33
- Yeast Starter
- Rehydrated
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.042
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 19.5
- 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.
