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Old 12-31-2013, 10:38 PM   #1
brick
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Jul 2011
Albany, NY
Posts: 184
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Recipe Type: All Grain   
Yeast: Safale US-05   
Yeast Starter: N/A   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 5   
Original Gravity: 1.059   
Final Gravity: 1.011   
IBU: 29   
Boiling Time (Minutes): 65   
Color: 4.5   
Primary Fermentation (# of Days & Temp): [email protected], then [email protected]   
Additional Fermentation: N/A   
Secondary Fermentation (# of Days & Temp): [email protected]   
Tasting Notes: Well balanced with ample hop character and little to no alcohol presence despite ABV.   

This was intended to be a simple blonde ale to inaugurate my new AG system, but it got away from me thanks to my under-estimate of efficiency. I'm posting the recipe as-brewed since it turned out so well. It is almost a 2-row/Palisade SMASH except for the 4% rye malt that I added for head retention and just a touch of zing.

Grain bill:
96% 2-row Pale malt (11lb)
4% Rye malt (0.5lb)

Mash:
Single infusion, 1.25qt/lb @ 152F for 60 minutes

Sparge:
Batch, targeted 7.0gal boil to get ~5.5gal in my fermenter

Boil:
65 minute boil

Hop Schedule:
60min: 1oz Palisade
15min: 1/2 oz Palisade
Flamout: 1/2 oz Palisade

Fermentation:
1 packet Safale US-05, no starter
Fermented in the low 60s (fahrenheit) for 1 week then increased to the high 60s for the 2nd week. Racked to a brite tank for 1 week in the low 60s to clear-up.

Result:
This turned out to be a much more flavorful beer than I expected. Hop bitterness is extrmely well balanced against the malt, and the Palisade flavor comes through very nicely. I would call the flavor "herbal." The rye goes almost unnoticed due to the small percentage used, but just a hint of spiciness can be detected in the finish if you look for it. Overall, it's a very drinkable beer despite having a higher alcohol percentage (6.3% ABV) than a "standard" blonde ale.

You'll have to pardon the chill haze.


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Old 01-01-2014, 03:01 AM   #2
Flipadelphia
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May 2013
Posts: 441
Liked 92 Times on 69 Posts


Looks good, nice job. Nice idea of adding a hint of rye, I'll have to do that next time.

 
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