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Old 06-28-2013, 02:11 AM   #1
Mar 2013
Posts: 244
Liked 34 Times on 23 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1056   
Yeast Starter: 2L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.040   
Final Gravity: 1.010   
IBU: 27   
Boiling Time (Minutes): 60   
Color: 4.8   
Primary Fermentation (# of Days & Temp): 2 weeks @ 60F   
Secondary Fermentation (# of Days & Temp): 2 weeks @ 65F   
Tasting Notes: Very smooth, light, and refreshing   

A creamy, quaffable Blonde Ale with a touch of honey like flavor.

For 5.5 Gallons (75% efficiency):

OG: 1.040
FG: 1.008 - 1.010
ABV: ~4%
IBU: 27
SRM: 4.8
BU:GU: 0.69 (can go lower to taste ~.5 or ~20 IBU)

7 lbs Great Western Pale 2-Row
.5 lb Gambrinus Honey Malt
.5 lb Simpsons Golden Naked Oats
1oz. Cluster [7.2AA] 45 min. (subjective, bitter to your liking)

Mash @ 150F for 60min.

Wyeast 1056 - 2L Starter for cold fermentation temps. - Decant and Pitch - Will need blow-off tube. I don't really use a secondary for this beer; just leave in primary on yeast for 4 weeks (I've left it as little as 2 weeks).

2 weeks primary - @60F.
2 weeks secondary - @65F.
Keg or 3 weeks bottle condition @70F.

I normally cold crash for 2-4 days before bottling.

Have tried Yellow Balanced and American Lager - Bru N water profiles as well as my Tap water.

This beer has several options when making it:

1.) Use .75lb honey malt and .25 lb golden oats - more pronounced honey flavor
2.) Use .25lb honey malt and .75 lb golden oats - more pronounced tart fruit flavor
3.) Use American Ale II yeast for more fruity esters.
4.) Lower the IBU (you'll have to do the bittering calculations by using the AA listed on your hops package). This can really bring out the honey/nut flavor. I've lowered the BU:GU to around .55 - .6 using American Ale II and it was still a very nice smooth beer, not cloyingly sweet.

Try drinking cold or warm it up a tad for more honey/nut flavor.

If you try it, let me know how you made it and what you think!

Reason: Grammar/Spelling

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