All Blondes, Need Ale

All Grain Recipe

Submitted By: Laynen (Shared)
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Brewer: Layne
Batch Size: 31.70 galStyle: Blonde Ale ( 6B)
Boil Size: 35.39 galStyle Guide: BJCP 2008
Color: 4.3 SRMEquipment: Layne's Big Rig
Bitterness: 22.0 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Single Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
43 lbs 7.08 oz Superior Pale Ale Malt (2 Row) (2.0 SRM) Grain 1
4 lbs 5.47 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
3 lbs 4.09 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 3
2 lbs 14.34 oz Vienna Malt (3.5 SRM) Grain 4
1.32 oz Centennial (2014) [11.6%] - Boil 55 min Hops 5
1.32 oz Cascade (2015) [6.2%] - Boil 35 min Hops 6
1.32 oz Centennial (2014) [11.6%] - Boil 35 min Hops 7
5.76 tsp Irish Moss (Boil 20 min) Misc 8
1.32 oz Cascade (2015) [6.2%] - Boil 5 min Hops 9
5.3 pkgs American Ale (Wyeast Labs #1056) Yeast 10
3.17 tsp Gelatin (Secondary 5 hours) Misc 11

Notes

Centennial Blonde Recipe provided by Kevin Mattie, also known as BierMuncher, first shared at homebrewtalk.com. Kevin Mattie describes his hugely popular Centennial Blonde as, "what a local craft brewery might come out of the gates with to win over a new market. Very drinkable with wide appeal. I've yet to have anyone, even Bud/Miller/Coors drinkers not say it's one of the best beers they've tasted…period." All Grain Version Beer Style: Blonde Ale Batch Size: 5.5 gallons Original Gravity: 1.040 Final Gravity: 1.008 Bitterness: 21.5 IBU Boiling Time: 60 Minutes Color: 3.9 SRM Alcohol: 4.2% ABV Ingredients 7.00 lbs. Pale Malt (2 Row) US 0.75 lb. Cara-Pils/Dextrine 0.50 lb. Caramel/Crystal Malt - 10L 0.50 lb. Vienna Malt 0.25 oz. Centennial (9.50%) boil for 55 min 0.25 oz. Centennial (9.50%) boil for 35 min 0.25 oz. Cascade (7.80%) boil for 20 min 0.25 oz. Cascade (7.80%) boil for 5 min Danstar Nottingham Ale Yeast Directions Mash at 150 degrees for 60 minutes. Sparge with 175F water to create enough wort to reach 5.5 gallons after the boil. Boil and add hops according to the schedule above. Chill to 68 degrees and pitch the yeast. Fermentation Ferment at 68 Degrees for 10 days before bottling. http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew?click=main_sr#slide-6

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