4 Hop Blonde

All Grain Recipe

Submitted By: artyusmc (Shared)
Members can download and share recipes

Brewer: Jr Sanders
Batch Size: 10.50 galStyle: American Pale Ale (10A)
Boil Size: 12.69 galStyle Guide: BJCP 2008
Color: 4.4 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 35.1 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: quick Ale, Single Stage
ABV: 5.7%Taste Rating: 999.0

Ingredients
Amount Name Type #
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs Vienna Malt (3.5 SRM) Grain 2
1 lbs Wheat, White (Cargill) (2.9 SRM) Grain 3
1.00 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 4
1.00 oz Tettnang [4.5%] - Boil 60 min Hops 5
1.00 oz Cascade [7.1%] - Boil 15 min Hops 6
1.00 oz Perle [7.8%] - Boil 15 min Hops 7
2.00 tsp Irish Moss (Boil 10 min) Misc 8
2.00 oz Cascade [7.1%] - Boil 5 min Hops 9
2.0 pkgs Nottingham (Danstar #-) Yeast 10

Taste Notes

notty bry west coast

Notes

1 hour to strike temp, didnt account to pre heat mash tun 135 for 30 minutes then 154 for 60 minutes. Didn't rasie sparge water temp high enough (next time 185?) add first sparge water, stirred then did basciaslly a mash out , raised mash grains to 170, then recirculate. once clear pulled first runnings out. 7.25 gallons of wort at 1.058 add second sparge water, stirred, recirculate pulled second runnings. 13.25 preboil at 1.044 used counterflow chiller recirculate back in to boil kettle. took 45 minutes to hit 75 pitched Split batches Nottingham and US-05 (rehydrated 2 hours prior) fermentation chamber set to 60 degress. next day saw fermentation. Raised to 64 degrees.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine