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Old 05-13-2008, 06:03 PM   #1
Pedro-
 
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Oct 2006
Plymouth, MICHIGAN
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Recipe Type: All Grain   
Yeast: Wyeast 1272   
Yeast Starter: 1/2 gal Pull from Active 15bbl conical   
Batch Size (Gallons): 5   
Original Gravity: 1.038   
Final Gravity: 1.012   
Boiling Time (Minutes): 90   
Primary Fermentation (# of Days & Temp): 10 Days @ 60 F   
Additional Fermentation: Raise to 70 for 3 Days Before Crash and Keg   
Secondary Fermentation (# of Days & Temp): 20 Days @ 55 F   

Blonde in the Garage

Brewer: Pete
Style: Blonde Ale
Type: All grain
Size: 5.5 Gal
Color: 4 HCU (~4 SRM)
OG: 1.038
FG: 1.012
Alcohol: 3.4% v/v
Grain Bill:
9.5 lb. American 2-row
0.5 lb. American crystal 10L
Mash: 60% efficiency (First Shot at this System )
Dough in 3.5 Gal @ 168F
Mash 60 min @ 152F
Sparge 4 Gal @ 170F Until 6 Gal wort collected
Boil: 90 Min.
Hops: 21 IBU
.5 oz. Amarillo (9.8% AA, 60 min.)
.25 oz. Amarillo (9.8% AA, 10 min.)


Primary Fermentation: 4/3/08
Cooled to ~70F w/ wort chiller (forming whirlpool)
Poured 5.5 Gal wort into 6.5 Gal Glass Carboy
Pitched Growler of 1272 yeast and attached airlock
10 Days @ ~60F

Secondary:4/13/08
Slowly cooled to 55F
17 Days @ 55F (Same carboy, no racking)
Allow to rise to ~70F for 3 days

Kegging:5/3/08
Crash cooled as low as possible with 2-liter Ice cubes for 24 hrs
Racked 5 gal to Corny Keg
2.5 Vol Co2 (11 psi for 10 days)

Tasting Notes: Light, crisp, slightly fruity with nice citrus notes. Creamy finish. Not too bad for a basic light beer.
1. Strict bud light drinker upon tasting: "I like the smell on this beer, that's pretty good!"
2. Homebrew First Timer: "Wow thats really good! Kind of a creamy taste at the end. Honey come try this, guess where he got this beer!"

Allowing it to cold condition for about a month in the fridge, getting clearer everyday. Will post picture when I break it in.

Well here's the picture...


[Edit:] Forgot to add Irish Moss until the last minute or two of the boil. oops.

Reason: picture

 
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Old 05-13-2008, 06:12 PM   #2
Bobby_M
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Change that 4 gallon @ 170F sparge into two separate 2 gallon sparges @ 180F and your 60% will go up big time.
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Old 05-13-2008, 06:24 PM   #3
Pedro-
 
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Oct 2006
Plymouth, MICHIGAN
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Quote:
Originally Posted by Bobby_M View Post
Change that 4 gallon @ 170F sparge into two separate 2 gallon sparges @ 180F and your 60% will go up big time.
Duly Noted!

I'll be brewing an american wheat in about a week, i'll add that in.
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Ferm: 10 gal Apfelwein :)
Kegged: Wit, Blonde Ale, What Wheat?
Bottled: Apfelwein, Stout
Up Next: ESB, Honey Lager, CCA
Down the Hatch: A whole sh*t-ton!

 
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Old 05-13-2008, 06:51 PM   #4
Beerthoven
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Quote:
Originally Posted by Bobby_M View Post
Change that 4 gallon @ 170F sparge into two separate 2 gallon sparges @ 180F and your 60% will go up big time.
A mashout with 1.5 gallons of 200 water followed by a single 2.5 gallon sparge at 170 would also do the trick.
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Primary/Secondary: #133 Scottish 80/-
Kegged: #132 American Wheat
Planned: IPA, Brown, Pale Ale

 
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Old 05-13-2008, 08:02 PM   #5
Bobby_M
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Just not in my experience... hey try them both on back to back batches and let me know how it goes.

Sounds like another experiment for me but I need to aquire two identical small coolers for the mash.
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Old 05-13-2008, 08:07 PM   #6
Beerthoven
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It's funny how a method that works for one person doesn't work as well for another. I think he definately should try both and see how they work for him.

After I get some more data points with the MOSBS (Mash-out Single Batch Sparge) method I'll do a run of brews with NMODBS. I guess I should be randomizing my brew days to one of the two methods...but nah!
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Old 05-13-2008, 08:22 PM   #7
Bobby_M
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I would't mind doing a little countertop mash and colander/bucket sparge to compare the two but I need to make sure the two mashes are identical. I think I have a way... two metal bowls sitting in a hot water bath inside my old cooler mash tun. This ensures same mash temp, but separate mashes without having to buy anything new. I need to do some more thinking... and this thread isn't the place to keep this going.. Sorry for the threadjack. I love blonde ales.
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Old 05-13-2008, 08:31 PM   #8
Pedro-
 
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Oct 2006
Plymouth, MICHIGAN
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no prob. I appreciate the feedback!
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Ferm: 10 gal Apfelwein :)
Kegged: Wit, Blonde Ale, What Wheat?
Bottled: Apfelwein, Stout
Up Next: ESB, Honey Lager, CCA
Down the Hatch: A whole sh*t-ton!

 
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Old 06-04-2008, 05:14 AM   #9
Pedro-
 
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Oct 2006
Plymouth, MICHIGAN
Posts: 328

Quote:
Originally Posted by Pedro- View Post
Well here's the picture...
something i recently noticed... you can see the back door of my neighbors sunroom through that glass of beer. holy crapola. that's the first time i've ever had a beer that clear!

/end personal gloat
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Ferm: 10 gal Apfelwein :)
Kegged: Wit, Blonde Ale, What Wheat?
Bottled: Apfelwein, Stout
Up Next: ESB, Honey Lager, CCA
Down the Hatch: A whole sh*t-ton!

 
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