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Old 01-14-2009, 07:55 AM   #1
anderj's Avatar
Dec 2007
Boise, ID
Posts: 331
Liked 4 Times on 4 Posts

Recipe Type: All Grain   
Yeast: Wyeast 3787   
Yeast Starter: 2 2l starters   
Additional Yeast or Yeast Starter: wyeast nutrient   
Batch Size (Gallons): 10   
Original Gravity: 1.074   
Final Gravity: 1.018   
IBU: 31   
Boiling Time (Minutes): 60   
Color: 6 ish   
Primary Fermentation (# of Days & Temp): 28 @ 68 deg.   
Tasting Notes: Nice orange nose, rigid malt backbone, slightly phenolic, well balanced and clean   

22 lbs pale malt (I used globalmalt Kolsch malt)
2 lbs spelt flakes (most health food stores)
1lb oats flakes
.75 lb Quinoa Flakes (most heath food stores)
3 oz goldings, east kent (60 min)
2 oz strisslespalt (20 min)
1 lb Turbinado sugar (15 min)
1.5 oz coriander seed crushed (5 min)
2 oz orange zest (5 min)
1 oz strisslespalt (5 min)
Dash of Grains of Paradise (5 min)

very generic mash, 156 for 60 minutes

cool and pitch with Wyeast #3787 (Trappist high gravity)

The Quinoa (a complete protein on its own) inclusion makes this a hard beer to get clear, especially when cold.

I have been on here for a year or so and this is the first recipe I have posted. After a few iterations, I think that it is ready. The European malt is a must. Also, I have to add that this recipe started out as a variation of BeirMuncher's SWIMBO Slayer and has evolved into it's own thing. I may try and up the Quinoa in the future but this one has hit the sweet spot in my book.

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