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Old 08-08-2007, 02:10 AM   #1

Recipe Type: All Grain    Yeast: US-05 Dry    Yeast Starter: no    Additional Yeast or Yeast Starter: no    Batch Size (Gallons): 6    Original Gravity: 1.042    Final Gravity: na    IBU: 17 IBU    Boiling Time (Minutes): 55    Color: 3.4 SRM    Primary Fermentation (# of Days & Temp): na    Additional Fermentation: na    Secondary Fermentation (# of Days & Temp): na   
Went super basic based on Jamil's Blonde Ale podcast. I'll update when it's done:

#14 Blonde
6-B Blonde Ale

Size: 6 gal
Efficiency: 80.0%
Attenuation: 78.0%
Calories: 138.73 per 12.0 fl oz

Original Gravity: 1.042 (1.038 - 1.054)
Terminal Gravity: 1.009 (1.008 - 1.013)
Color: 3.4 (3.0 - 6.0)
Alcohol: 4.29% (3.8% - 5.5%)
Bitterness: 17.65 (15.0 - 28.0)

Ingredients:
8.5 lbs 2-Row Brewers Malt
.5 lbs 2-Row Caramel Malt 10L
1 oz Fuggle (4.8%) - added during boil, boiled 55.0 min
0.0 ea Fermentis US-05 Safale US-05

Schedule:
Ambient Air: 90.0 °F
Source Water: 80.0 °F
Elevation: 0.0 m

00:27:42 Mash In - Liquor: 2.74 gal; Strike: 166.5 °F; Target: 152.0 °F
01:27:42 Saccharification Rest - Rest: 60.0 min; Final: 148.1 °F
01:28:42 Mash Out Infusion - Water: 2.5 gal; Temperature: 193.3 °F; Target: 168.0 °F
01:28:42 Sparge - First run: 0.0 gal sparge @ 168.0 °F, 4.3 gal collected, 0.0 min; Sparge #1: 3.36 gal sparge @ 168.0 °F, 2.65 gal collected, 0.0 min; Total Runoff: 7.11 gal

Notes:
Infused 2.75g at 167F, stablized at 154F. Temp loss to 152 at 60 minutes.
Mash out infusion, 2.5g at 195, settled at 164F.
Vorlauf, drain 4 gallons.
Sparge infusion, 3.25g at 166F, settle to 160F.
Vorlauf, drain 3.25g. Total volume in kettle 7.25

Cooling was tough. Recirc'd through CFC to 120F, then drained icewater through. Had to pitch at 83F but put into freezer at 67F. Tap temp was 82F.


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Old 08-24-2007, 01:29 AM   #2

This blonde has been in primary for 17 days now and it's done at 1.007. The sample tasted really good and I can see it's going to turn out into a fine lawnmower beer. I'm just glad nothing went wrong. I know how hard it is to hide off flavors with a blonde, low IBU beer. There's something freeing about a recipe this simple when you start getting out of hand with 10-ingredient monsters.


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Old 08-24-2007, 01:35 AM   #3
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Congrats! Keg the puppy and let me know how it turns out in 2 more weeks. My blonde just went in the fermenter. It is a little heavier, but lighter in color. I used Nottingham for mine.

 
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Old 09-04-2007, 01:49 AM   #4

Just a quick followup. This has been in the kegger for a few days and it's carbed now. I took it to a family BBQ this weekend and they went through a gallon in no time. It was widely accepted by BMC and craft brew drinkers alike. It's a winner. It's so cheap to make so I'm going to stock up on it come spring time.
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Old 09-04-2007, 02:19 AM   #5
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Congrats! I kegged mine today after 11 days in the bucket. It finished at 1.007 too and I could taste the bitterness of that ounce of Hallertau Herzbrucker at 60 min. though. It should mellow after a couple weeks on gas I hope.

 
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Old 09-04-2007, 03:25 AM   #6

Beertools is putting mine at 17 IBU because I only boiled for 55 minutes. This is by far the least hoppy brew I've made. I think another 10 minutes of boil or a tenth of an ounce more would be perfect.
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Old 01-19-2008, 01:28 AM   #7
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can you extract that, I am nowhere near all grain,

 
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Old 01-19-2008, 03:29 AM   #8
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Quote:
Originally Posted by bgrand281
can you extract that, I am nowhere near all grain,
LME you multiply by .75
DME you multiply by .6

So you would use 6.375 lbs of LME to replace the 8.5 lbs 2-Row Brewers Malt or 5.1 lbs of DME

And just steep the .5 lbs 2-Row Caramel Malt 10L

 
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Old 05-16-2008, 01:13 PM   #9
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colud I add blueberries to the secondary for this beer? How do you think the flavors would work?
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Old 05-17-2008, 01:57 AM   #10
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The flavor is very neutral so fruiting would be fine.


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