Description
BEST BLONDE ALE
| Est Batch Size: 10 L | Est Bitterness: 24.5 IBU | Est Color: 8 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 16.50 L | Boil Time: 60 min End of Boil Vol: 11.50 L Final Bottling Vol: 9 L | Fermentation: Ale, Two Stage Efficiency: 70.00 % |
Prepare for Brewing
- Hydrate yeast with 140 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 19.5 L
- Mash Water Acid: None
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 2.00 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 90.9 % | 1.30 L |
| 0.10 kg | CHÂTEAU CARA RUBY® (50.0 EBC) | Grain | 2 | 4.5 % | 0.07 L |
| 0.10 kg | CHÂTEAU WHEAT BLANC (4.5 EBC) | Grain | 3 | 4.5 % | 0.07 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Mash In | Add 7.60 L of water at 69.8 C | 65.6 C | 60 min |
- Sparge Water Acid: None
- Batch sparge with 2 steps (Drain mash tun , 12L) of 75.6 C water
- Add water to achieve boil volume of 16.5 L
- Estimated pre-boil gravity is 8 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 10.00 g | Cascade [5.50 %] – Boil 60.0 min | Hop | 4 | 15.0 IBUs | – |
| 5.00 g | Cascade [5.50 %] – Boil 25.0 min | Hop | 5 | 5.2 IBUs | – |
| 5.00 g | Cascade [5.50 %] – Boil 10.0 min | Hop | 6 | 2.7 IBUs | – |
| 5.00 g | Cascade [5.50 %] – Boil 5.0 min | Hop | 7 | 1.5 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 8 | – | – |
- Estimated Post Boil Vol: 11.5 L and Est Post Boil Gravity: 12 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE AY3 (AEB #AY3) | Yeast | 9 | – | – |
- Measure Actual Original Gravity _______ (Target: 12 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
- Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 10 | – | – |
- Measure Final Gravity: _________ (Estimate: 3 Brix)
- Date Bottled/Kegged: ___________ – Carbonation: Bottle with 65 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
rajyavardhan –