Big Butt Blonde Ale

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ScoutMan

Well-Known Member
Joined
Nov 24, 2006
Messages
337
Reaction score
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Location
North Idaho
Recipe Type
Partial Mash
Yeast
Nottingham
Yeast Starter
Yeast cake
Batch Size (Gallons)
5.5
Original Gravity
1.053
Final Gravity
1.016
Boiling Time (Minutes)
60
IBU
32
Color
6.6 SRM
Primary Fermentation (# of Days & Temp)
10 days at 65
Secondary Fermentation (# of Days & Temp)
7 days at 40
Big Butt Blonde
Blonde Ale


Type: Partial Mash
Date: 2/3/2007
Batch Size: 5.50 gal
Boil Size: 4.20 gal
Boil Time: 60 min
Taste Rating(out of 50): 43.0 Brewhouse Efficiency: 80.0
Taste Notes: Light, Quaffable, enough taste for beer snobs, mellow enough for BMC crowd.

Ingredients

Amount Item Type % or IBU
3 lbs Light Dry Extract (8.0 SRM) Dry Extract 37.5 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 12.5 %
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 37.5 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 12.5 %
1.00 oz Centennial [10.00%] (60 min) Hops 26.8 IBU
1.00 oz Williamette [5.50%] (10 min) Hops 5.3 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc



Beer Profile

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 %
Est Color: 6.6 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 4.00 lb
Sparge Water: 3.43 gal
Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 150.0F
Mash In
Add 5.00 qt of water at 161.4
Hold at 150.0 F for 60 min





Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.6
Pressure/Weight: 10.7 PSI Carbonation Used: -
Keg/Bottling Temperature: 35.0 F Age for: 14 days
Storage Temperature: 40.0 F

Notes: Used 1 packet of gelatin during secondary and this was my clearest beer ever.
 
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