Rhoobarb
Well-Known Member
My girlfriend and I really like Flossmoor Station's Gandy Dancer Honey Ale, so we are trying to replicate it as best we can, this Saturday. Brewer Matt Van Wyk would only divulge that they use "mostly Northwest hops, the three 'C's" in their hop schedule.
If anyone has any suggestions, please feel free to post them.
~~~~~~~~
Kelly's Honey Blonde Ale
A ProMash Brewing Session Report
--------------------------------
Head Brewer: Mark Pannell
Asst Brewer: Kelly Westphal
BJCP Style and Style Guidelines
-------------------------------
10-A American Ale, American Pale Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50
Wort Size (Gal): 5.50
Total Grain (Lbs): 16.50
Anticipated OG: 1.082 (Plato: 19.88)
Anticipated SRM: 7.3
Anticipated IBU: 48.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Actual OG: 1.079 (Plato: 19.16)
Actual FG: 1.012 (Plato: 3.07)
Alc by Weight: 6.97%
by Volume: 8.92%
Extract/Sugar
Amount Name Origin Potential SRM
--------
12.00 lbs. Pale Malt(2-row) America 1.036 2
1.50 lbs. Orange Blossom Honey Generic 1.035 0
1.50 lbs. Flaked Rye America 1.034 2
1.00 lbs. Crystal 30L America 1.035 30
0.50 lbs. Cara-Pils Dextrine Malt Belgium 1.033 2
Potential represented as SG per pound per gallon.
Hops
Form Alpha IBU Boil Time
-------
0.50 oz. Chinook Whole 12.50 24.1 90 min.
0.50 oz. Centennial Whole 10.70 16.8 45 min.
0.50 oz. Amarillo Gold Whole 9.50 4.4 15 min.
1.00 oz. Cascade Whole 6.00 3.5 5 min.
1.00 oz. Willamette Whole 6.00 3.5 (dry hop)
Extras
Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP023 Burton Ale
Mash Schedule
-------------
Mash Type: Multi Step
Dough In Temp: 100 Time: 10
Protein Rest Temp: 125 Time: 40
Saccharification Rest Temp: 158 Time: 60
Sparge Temp: 173 Time: 45
If anyone has any suggestions, please feel free to post them.
~~~~~~~~
Kelly's Honey Blonde Ale
A ProMash Brewing Session Report
--------------------------------
Head Brewer: Mark Pannell
Asst Brewer: Kelly Westphal
BJCP Style and Style Guidelines
-------------------------------
10-A American Ale, American Pale Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50
Wort Size (Gal): 5.50
Total Grain (Lbs): 16.50
Anticipated OG: 1.082 (Plato: 19.88)
Anticipated SRM: 7.3
Anticipated IBU: 48.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Actual OG: 1.079 (Plato: 19.16)
Actual FG: 1.012 (Plato: 3.07)
Alc by Weight: 6.97%
by Volume: 8.92%
Extract/Sugar
Amount Name Origin Potential SRM
--------
12.00 lbs. Pale Malt(2-row) America 1.036 2
1.50 lbs. Orange Blossom Honey Generic 1.035 0
1.50 lbs. Flaked Rye America 1.034 2
1.00 lbs. Crystal 30L America 1.035 30
0.50 lbs. Cara-Pils Dextrine Malt Belgium 1.033 2
Potential represented as SG per pound per gallon.
Hops
Form Alpha IBU Boil Time
-------
0.50 oz. Chinook Whole 12.50 24.1 90 min.
0.50 oz. Centennial Whole 10.70 16.8 45 min.
0.50 oz. Amarillo Gold Whole 9.50 4.4 15 min.
1.00 oz. Cascade Whole 6.00 3.5 5 min.
1.00 oz. Willamette Whole 6.00 3.5 (dry hop)
Extras
Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP023 Burton Ale
Mash Schedule
-------------
Mash Type: Multi Step
Dough In Temp: 100 Time: 10
Protein Rest Temp: 125 Time: 40
Saccharification Rest Temp: 158 Time: 60
Sparge Temp: 173 Time: 45