MOB Blonde Ale
All Grain Recipe
Submitted By: jamnw (Shared)
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|Brewer: Jamie Wright|| |
|Batch Size: 5.00 gal||Style: Blonde Ale ( 6.2)|
|Boil Size: 8.38 gal||Style Guide: AABC 2010|
|Color: 4.0 SRM||Equipment: Pot (13 Gal/50 L) - BIAB|
|Bitterness: 18.7 IBUs||Boil Time: 90 min|
|Est OG: 1.058 (14.3° P)||Mash Profile: BIAB, Full Body|
|Est FG: 1.015 SG (3.8° P)||Fermentation: Ale, Single Stage|
|ABV: 5.7%||Taste Rating: 30.0|
|11 lbs 8.00 oz
||Brewers Malt 2 Row (1.8 SRM)
||Caramel/Crystal Malt - 10L (10.0 SRM)
||Willamette [5.5%] - Boil 60 min
||Irish Moss (Boil 15 min)
||Safale American (DCL/Fermentis #US-05)
||Corn Sugar (Secondary 10 min)
||Strawberry (Secondary 3 weeks)
NotesEnd of mash: approximately 8.5 gal. boiled for 1.5 hours, evaporated approximately 1.5 gallons. (heavy boil)
Added the hops with approximately 7 gallons, and started timer. Boiled for 60min and ended up with 5.25 gallons.
Had quite a bit of trub loss.
*should have lowered boil to control the evaporation rate, and followed beersmith directions.
In secondary: add strawberry and corn sugar.
Prepare corn sugar: 1 lb, in 1.5 gallons of water boiled for 10 minutes.
Prepare strawberry: 4 lbs diced, covered in vodka for 24 hours to sanitize.
**secondary in 6 gallon plastic bucket with strawberries in strainer bag to help increase clarity.
Previous batch: puree strawberries and placed directly into secondary fermenter: taste was excellent, but beer was very cloudy.