What do ya think

Blonde ale - All Grain
Recipe Type: All Grain
Yeast: WLP 029 & S-04
Yeast Starter: Yes & No
Additional Yeast or Yeast Starter:
Batch Size (Gallons): 11
Original Gravity: 1.050
Final Gravity: 1.011
IBU: 20
Boiling Time (Minutes): 60
Color: 4 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees


Grain Bill
17 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
1 lb. Crystal 10L Malt

Mash
Single Infusion mash for 60 minutes at 153 degrees.
I batch sparge in a 70 Qt cooler with a stainless braid manifold.
Dough-in with 6.75 gallons of water. After 60 minutes begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 9 gallons of 175 degree water ready for the next batch sparge. You should then get 13 gallons to your kettle for the boil.


Boil & Hops
0.5 oz Magnum 12% at 60 min.
1.0 oz. Hallertau 3.8% at 15 min.
0.5 oz. Magnum 12% at 10 min.
1.0 oz. Hallertau 3.8% at 5 min.

This is my first time using liquid yeast, but I wanted to try S-04 (first time) also. This recipe is basically Ed Worts Haus Pale Ale, that I like a lot, modified a little because of the grain and hops I had on hand.

So hows It look? (already half way through boil, just want to hear thoughts)

The batch with the starter & WLP 029 is already bublin":rockin:

I just watched the Tom Roeder (?) video a couple days ago and the LBHS always recommends liquid yeast, wow it is a good feeling when it's bubblin that soon

Anybody, I know someone has to have an opinion?

Both are bubbling away