Blonde in the Garage

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Pedro-

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Location
Plymouth
Recipe Type
All Grain
Yeast
Wyeast 1272
Yeast Starter
1/2 gal Pull from Active 15bbl conical
Batch Size (Gallons)
5
Original Gravity
1.038
Final Gravity
1.012
Boiling Time (Minutes)
90
Primary Fermentation (# of Days & Temp)
10 Days @ 60° F
Secondary Fermentation (# of Days & Temp)
20 Days @ 55° F
Additional Fermentation
Raise to 70 for 3 Days Before Crash and Keg
Blonde in the Garage

Brewer: Pete
Style: Blonde Ale
Type: All grain
Size: 5.5 Gal
Color: 4 HCU (~4 SRM)

OG: 1.038
FG: 1.012
Alcohol: 3.4% v/v
Grain Bill:
9.5 lb. American 2-row
0.5 lb. American crystal 10L
Mash: 60% efficiency (First Shot at this System :rolleyes:)
Dough in 3.5 Gal @ 168°F
Mash 60 min @ 152°F
Sparge 4 Gal @ 170°F Until 6 Gal wort collected
Boil: 90 Min.
Hops: 21 IBU
.5 oz. Amarillo (9.8% AA, 60 min.)
.25 oz. Amarillo (9.8% AA, 10 min.)


Primary Fermentation: 4/3/08
Cooled to ~70°F w/ wort chiller (forming whirlpool)
Poured 5.5 Gal wort into 6.5 Gal Glass Carboy
Pitched Growler of 1272 yeast and attached airlock
10 Days @ ~60°F

Secondary:4/13/08
Slowly cooled to 55°F
17 Days @ 55°F (Same carboy, no racking)
Allow to rise to ~70°F for 3 days

Kegging:5/3/08
Crash cooled as low as possible with 2-liter Ice cubes for 24 hrs
Racked 5 gal to Corny Keg
2.5 Vol Co2 (11 psi for 10 days)

Tasting Notes: Light, crisp, slightly fruity with nice citrus notes. Creamy finish. Not too bad for a basic light beer.
1. Strict bud light drinker upon tasting: "I like the smell on this beer, that's pretty good!"
2. Homebrew First Timer: "Wow thats really good! Kind of a creamy taste at the end. Honey come try this, guess where he got this beer!"

Allowing it to cold condition for about a month in the fridge, getting clearer everyday. Will post picture when I break it in.

Well here's the picture...


[Edit:] Forgot to add Irish Moss until the last minute or two of the boil. oops.
 
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Pedro-

Pedro-

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Change that 4 gallon @ 170F sparge into two separate 2 gallon sparges @ 180F and your 60% will go up big time.
Duly Noted!

I'll be brewing an american wheat in about a week, i'll add that in.
 

Beerthoven

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Change that 4 gallon @ 170F sparge into two separate 2 gallon sparges @ 180F and your 60% will go up big time.
A mashout with 1.5 gallons of 200º water followed by a single 2.5 gallon sparge at 170º would also do the trick.
 

Bobby_M

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Just not in my experience... hey try them both on back to back batches and let me know how it goes.

Sounds like another experiment for me but I need to aquire two identical small coolers for the mash.
 

Beerthoven

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It's funny how a method that works for one person doesn't work as well for another. I think he definately should try both and see how they work for him.

After I get some more data points with the MOSBS (Mash-out Single Batch Sparge) method I'll do a run of brews with NMODBS. I guess I should be randomizing my brew days to one of the two methods...but nah!
 

Bobby_M

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I would't mind doing a little countertop mash and colander/bucket sparge to compare the two but I need to make sure the two mashes are identical. I think I have a way... two metal bowls sitting in a hot water bath inside my old cooler mash tun. This ensures same mash temp, but separate mashes without having to buy anything new. I need to do some more thinking... and this thread isn't the place to keep this going.. Sorry for the threadjack. I love blonde ales.
 
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Pedro-

Pedro-

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Well here's the picture...
something i recently noticed... you can see the back door of my neighbors sunroom through that glass of beer. holy crapola. that's the first time i've ever had a beer that clear!

/end personal gloat
 
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