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Old 07-15-2008, 09:00 PM   #1
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 89 Times on 74 Posts

Recipe Type: All Grain   
Yeast: Safale S-33   
Yeast Starter: Rehydrated   
Batch Size (Gallons): 5.5   
Original Gravity: 1.042   
Final Gravity: 1.012   
IBU: 19.5   
Boiling Time (Minutes): 60   
Color: 4.2   
Primary Fermentation (# of Days & Temp): 14 days @ 62-64ºF   
Secondary Fermentation (# of Days & Temp): 2 days @ 50-55ºF (Cold Crash)   

This is one of the most refreshing brews I've made, it makes you keep wanting more...luckily it's session-strength. The Carapils gives it nice head retention, and there's a touch of maltiness from the Aromatic...while the small, late Amarillo additions offer up a touch of lemony citrus which couldn't be a more perfect complement for this style. This can also be done with Nottingham or S-05 or Windsor...etc., etc., I just happened to have a sachet of the S-33 Edme that I wanted to try out. Ferment this cold, and you'll end up with a really nice, clean profile.

MHBC Summer Blonde

A ProMash Recipe Report

BJCP Style and Style Guidelines

06-B  Light Hybrid Beer, Blonde Ale

Min OG:  1.038   Max OG:  1.054
Min IBU:    15   Max IBU:    28
Min Clr:     2   Max Clr:     5  Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        8.25
Anticipated OG:          1.042    Plato:             10.49
Anticipated SRM:           4.2
Anticipated IBU:          19.5
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.036    SG          8.96  Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


   %     Amount     Name                          Origin        Potential SRM
 90.9     7.50 lbs. Pale Malt(2-row)              America        1.036      2
  6.1     0.50 lbs. CaraPilsner                   France         1.035     10
  3.0     0.25 lbs. Aromatic Malt                 Belgium        1.036     25

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  0.75 oz.    Willamette                        Whole    4.10  11.3  60 min.
  0.25 oz.    Amarillo Gold                     Pellet  10.00   6.1  20 min.
  0.25 oz.    Amarillo Gold                     Pellet  10.00   2.0  5 min.


  Amount      Name                           Type      Time
  0.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Safale S-33

Water Profile

Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00

Mash Schedule

Mash Type: Single Step

Grain Lbs:    8.25
Water Qts:    9.06 - Before Additional Infusions
Water Gal:    2.27 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Saccharification Rest Temp : 150  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10

Total Mash Volume Gal: 2.93 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 05-29-2013, 02:53 PM   #2
May 2013
Posts: 36
Liked 1 Times on 1 Posts

Was just about to make a very similar beer with's currently a bit warm in my house (62-66 ambient), so I was wondering if the temps posted above are ambient or fermentation temps? I'm looking to limit the esters if possible..with a swamp fan :/

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