Dibbs Blonde Ale I

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Blonde Ale (18A)
Boil Size: 7.65 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 22.9 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
12.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
0.25 oz Chinook [13.0%] - Boil 60 min Hops 5
0.50 oz Cascade [6.4%] - Boil 15 min Hops 6
0.50 oz Cascade [6.4%] - Steep 10 min Hops 7
0.50 oz Columbus (Tomahawk) [12.9%] - Steep 10 min Hops 8
1 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 9

Notes

Base on Brulosopher's Best Blonde Ale recipe with ingredient substitutions and adjustments for equipment. Process per Brulosopher's website http://brulosophy.com/recipes/brulosophers-blonde-ale/ Mash at 150°F for 60 minutes (3.75 gallons) – Sparge with 170°F water (5 gallons) – Chill to 56°F prior to pitching yeast starter – Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days – Cold crash for 48+ hours after FG is stable (10-14 days) – Package, carbonate, enjoy!