MikeDelta1
Active Member
Looking for a little feedback and any recipe tweaks you have. I'm getting back into brewing after a little over 4 year break and this will be the second beer I plan on brewing. It will be used to break in my three tier 10 gallon setup and to get an idea of my first and second runnings gravity for the next brew which will be a Parti Gyle. The plan with this beer is to have a keg of easy drinking but tasty blonde and to fill two of my 3 gallon kegs with a blueberry and a strawberry. What I'm looking for is a beer that will cover taste good by itself and also work for the fruit bases. I'm mashing a little higher than normal and using a couple of pounds of munich because I want a nice malt base for the fruit beers, but using S05 for the regular blonde and S04 for the fruit beers, I'm looking at fermenting around 65 or so. My main concerns are that I'm sacrificing the plain blonde with not enough hops or that I am using too much for the fruit base. I have thought about dry hopping the regular blonde with a half ounce of cascade, but not sure if that will just bastardize it even more.
Type: All Grain
Batch Size: 10.50 gal
Boil Size: 13.75 gal
Boil Time: 90 min
Brewhouse Efficiency: 68.00
Mash or Steep Grains
Ingredients for Mashing Amount Item Type % or IBU
15.00 lb Pale Malt (2 Row) US (1.8 SRM) Grain 83.33 %
2.00 lb Munich Malt (9.0 SRM) Grain 11.11 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.56 %
Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 37.00 qt of water at 163.6 F 156.0 F
Drain Mash Tun
Batch Sparge Round 1: Sparge with 7.16 gal of 168.0 F water
Boil Wort
Add water to achieve boil volume of 13.75 gal
Estimated pre-boil gravity is 1.035
Boil Ingredients Boil Amount Item Type
60 min 0.75 oz Magnum [13.50 %] (60 min) Hops
20 min 1.00 oz Hallertauer [4.60 %] (20 min) Hops
15 min 0.53 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
1 Pkgs SafAle US Ale (DCL Yeast #S-05) Yeast-Ale
Fermentation
4/9/2011 - Primary fermentation (7 days at 65.0 F)
4/16/2011 - Secondary fermentation (14 days at 65.0 F)
Notes
Split Batch:
5.25 Gallons As is Fermented US05
5.25 Fermented with S-04 Then Split 4 Pounds of Picked Frozen Blueberries on 2.5 gallons and Strawberry extract in the other 2.5
Created with BeerSmith
Type: All Grain
Batch Size: 10.50 gal
Boil Size: 13.75 gal
Boil Time: 90 min
Brewhouse Efficiency: 68.00
Mash or Steep Grains
Ingredients for Mashing Amount Item Type % or IBU
15.00 lb Pale Malt (2 Row) US (1.8 SRM) Grain 83.33 %
2.00 lb Munich Malt (9.0 SRM) Grain 11.11 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.56 %
Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 37.00 qt of water at 163.6 F 156.0 F
Drain Mash Tun
Batch Sparge Round 1: Sparge with 7.16 gal of 168.0 F water
Boil Wort
Add water to achieve boil volume of 13.75 gal
Estimated pre-boil gravity is 1.035
Boil Ingredients Boil Amount Item Type
60 min 0.75 oz Magnum [13.50 %] (60 min) Hops
20 min 1.00 oz Hallertauer [4.60 %] (20 min) Hops
15 min 0.53 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
1 Pkgs SafAle US Ale (DCL Yeast #S-05) Yeast-Ale
Fermentation
4/9/2011 - Primary fermentation (7 days at 65.0 F)
4/16/2011 - Secondary fermentation (14 days at 65.0 F)
Notes
Split Batch:
5.25 Gallons As is Fermented US05
5.25 Fermented with S-04 Then Split 4 Pounds of Picked Frozen Blueberries on 2.5 gallons and Strawberry extract in the other 2.5
Created with BeerSmith
