The_Bishop
Well-Known Member
- Joined
- Dec 8, 2013
- Messages
- 2,100
- Reaction score
- 676
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.044
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 27.5
- Color
- 5.7 SRM
- Primary Fermentation (# of Days & Temp)
- 14 @ 65F
- Tasting Notes
- The New Zealand hops give this beer a crisp, fruity flavor and aroma.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: NZ Flakey Blonde
Brewer: The_Bishop
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.98 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.38 gal
Estimated OG: 1.044 SG
Estimated Color: 5.7 SRM
Estimated IBU: 27.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 75.7 %
1 lbs Vienna Malt (3.5 SRM) Grain 2 10.8 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 3 5.4 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 5.4 %
4.0 oz Melanoiden Malt (20.0 SRM) Grain 5 2.7 %
0.50 oz Motueka [6.70 %] - Boil 15.0 min Hop 6 6.3 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Boil 15.0 min Hop 7 10.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 8 -
0.50 oz Motueka [6.70 %] - Boil 5.0 min Hop 9 2.6 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Boil 5.0 min Hop 10 4.3 IBUs
0.50 oz Motueka [6.70 %] - Steep/Whirlpool 5.0 Hop 11 1.3 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Steep/Whirlpoo Hop 12 2.2 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 13 -
0.50 oz Motueka [6.70 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Dry Hop 5.0 Da Hop 15 0.0 IBUs
Mash Schedule: Recirc, Light Body
Total Grain Weight: 9 lbs 4.0 oz
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 13.88 qt of water at 159.7 F 150.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: Fly sparge with 4.82 gal water at 168.1 F
Notes:
------
Water: 8.4 Gallons R.O.
Brewing Liquor: 13.2 Grams Gypsum, 24.75 Grams of 10% Calcium Chloride Solution, 4.95 Grams Epsom Salt
Ferment at 65 Degrees F.
Beer isn't cloudy, it's the condensation on the glass. The New Zealand hops give this beer a crisp, fruity flavor and aroma.
Recipe: NZ Flakey Blonde
Brewer: The_Bishop
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.98 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.38 gal
Estimated OG: 1.044 SG
Estimated Color: 5.7 SRM
Estimated IBU: 27.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 75.7 %
1 lbs Vienna Malt (3.5 SRM) Grain 2 10.8 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 3 5.4 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 5.4 %
4.0 oz Melanoiden Malt (20.0 SRM) Grain 5 2.7 %
0.50 oz Motueka [6.70 %] - Boil 15.0 min Hop 6 6.3 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Boil 15.0 min Hop 7 10.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 8 -
0.50 oz Motueka [6.70 %] - Boil 5.0 min Hop 9 2.6 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Boil 5.0 min Hop 10 4.3 IBUs
0.50 oz Motueka [6.70 %] - Steep/Whirlpool 5.0 Hop 11 1.3 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Steep/Whirlpoo Hop 12 2.2 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 13 -
0.50 oz Motueka [6.70 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
0.50 oz Nelson Sauvin [11.40 %] - Dry Hop 5.0 Da Hop 15 0.0 IBUs
Mash Schedule: Recirc, Light Body
Total Grain Weight: 9 lbs 4.0 oz
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 13.88 qt of water at 159.7 F 150.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: Fly sparge with 4.82 gal water at 168.1 F
Notes:
------
Water: 8.4 Gallons R.O.
Brewing Liquor: 13.2 Grams Gypsum, 24.75 Grams of 10% Calcium Chloride Solution, 4.95 Grams Epsom Salt
Ferment at 65 Degrees F.
Beer isn't cloudy, it's the condensation on the glass. The New Zealand hops give this beer a crisp, fruity flavor and aroma.
