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Old 05-02-2012, 06:18 PM   #1
dbennett78
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Default All-Grain - Citrus Blonde

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5
Original Gravity: 1.052
Final Gravity: 1.006-1.010
IBU: 15
Boiling Time (Minutes): 60
Color: 12 SRM
Primary Fermentation (# of Days & Temp): 2 weeks@63-65
Tasting Notes: Great Summer Beer. May reduce the lemon next time

10# 2-Row mashed at 154F at water to grain ratio of 0.33 for an hr, then 1 batch sparge at 170 to get to volume

1 oz Saaz hops at 60 min boil
1 oz Cascade Hops at 5 min

Zest from 4 lemons and 4 limes (soaked in a bit of vodka overnight in fridge to "sanitize") at flameout.
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Old 06-26-2012, 08:01 PM   #2
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what type of malt is this? 10# 2-Row? never heard of it.... does it have a name (like crystal malt)?

thanks!
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Old 07-03-2012, 04:41 AM   #3
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Quote:
Originally Posted by ConanHC
what type of malt is this? 10# 2-Row? never heard of it.... does it have a name (like crystal malt)?

thanks!
I think what he means is 10 pounds of 2-Row Pale Malt
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Old 01-24-2013, 02:59 PM   #4
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Quote:
Originally Posted by dbennett78 View Post
10# 2-Row mashed at 154F at water to grain ratio of 0.33 for an hr, then 1 batch sparge at 170 to get to volume

1 oz Saaz hops at 60 min boil
1 oz Cascade Hops at 5 min

Zest from 4 lemons and 4 limes (soaked in a bit of vodka overnight in fridge to "sanitize") at flameout.
So is the zest strained out when added to the primary then?
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Old 04-30-2013, 07:53 PM   #5
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I am new and doing all grain yet, so do we have a extract version of this?
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Old 07-17-2013, 06:42 PM   #6
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Not sure on the extract conversion. I have since gotten rid of the zest addition at flameout and moved it all to "dry hop" in the keg. Gives much more aroma and flavor. You could also do it in your primary/secondary depending on how you prefer to "dry hop".
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Old 11-05-2013, 01:17 PM   #7
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According to Beersmith 7# of Amber will get you close to gravity and color. Add some specialty grains (1# crystal 20) finish like any extract brew day.
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Old 07-21-2014, 11:50 AM   #8
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Spam Much?
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Old 07-21-2014, 12:06 PM   #9
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