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Old 06-06-2007, 02:55 PM   #1

Recipe Type: All Grain   
Yeast: WLP007   
Yeast Starter: Yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.070   
Final Gravity: 1.011   
IBU: 55   
Boiling Time (Minutes): 90   
Color: 7.4   
Primary Fermentation (# of Days & Temp): 7 days @ 67oF   
Secondary Fermentation (# of Days & Temp): 21 days at 67oF   

Kelly's Honey Blonde Ale

A ProMash Brewing Session Report
--------------------------------

BJCP Style and Style Guidelines
-------------------------------
10-A American Ale, American Pale Ale

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 16.50
Brewhouse Efficiency: 70 %

Alc by Weight: 6.07 by Volume: 7.75 From Measured Gravities.

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------------
72.7 12.00 lbs. Pale Malt(2-row) America 1.036 2
9.1 1.50 lbs. Orange Blossom Honey** Generic 1.035 0
9.1 1.50 lbs. Rye malt 1.034 2
3.0 0.50 lbs. Crystal 40L America 1.034 40
3.0 0.50 lbs. Aromatic Malt Belgium 1.036 19
3.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 6

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Columbus Whole 14.60 25.3 FWH
0.75 oz. Centennial Whole 9.00 21.2 45 min.
0.50 oz. Amarillo Gold Whole 9.50 4.4 15 min.
0.50 oz. Mt. Hood Whole 4.10 1.4 10 min.
0.75 oz. Cascade Whole 6.00 2.6 5 min.
2.00 oz. Cascade Whole 6.50 0.0 Dry Hop

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP007 Dry English Ale

Mash at 158oF for 60 mins. Sparge at 173oF for ~45 mins.

Notes
-----
**Add Orange Blossom honey with 15 mins. left in boil.

Tasting Notes:
My ‘assistant brewer’ and I really like Flossmoor Station's Gandy Dancer Honey Ale and this recipe began as our attempt to replicate it as best we could. Head brewer Matt Van Wyk would only divulge that they use "mostly Northwest hops, the three 'C's" in their hop schedule.

Over the course of six or seven batches I have tweaked this recipe until I arrived at the version above. We moved beyond trying to clone Flossmoor Station’s ale and instead, made it a version all our own. It has become my ‘house ale’. It is malty, but a bit dry due to the yeast and the honey. It has a definite hop flavor and aroma but a subtle hop bite. Adding the honey in the last 15 mins. of the boil brings out the honey flavor, but not any cloying sweetness. It is a very drinkable beer – one that you can stick with all night.


 
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