Mandarin Blonde (2013) 
All Grain Recipe
Submitted By: sjareb (Shared)
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| Brewer: Steven Jareb | |
| Batch Size: 11.00 gal | Style: Blonde Ale ( 6B) |
| Boil Size: 14.50 gal | Style Guide: BJCP 2008 |
| Color: 4.4 SRM | Equipment: Mini Brew Brew Kart |
| Bitterness: 22.0 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.1° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15.00 gal |
Distilled Water |
Water |
1 |
| 3.00 gal |
Fullerton Groundwater |
Water |
2 |
| 7.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 7.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 19 lbs |
Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) |
Grain |
5 |
| 1 lbs |
Carapils (Briess) (1.5 SRM) |
Grain |
6 |
| 8.00 oz |
Crystal 15, 2-Row, (Great Western) (15.0 SRM) |
Grain |
7 |
| 8.00 oz |
Honey Malt (Gambrinus) (25.0 SRM) |
Grain |
8 |
| 0.50 oz |
Summit [14.2%] - Boil 60 min |
Hops |
9 |
| 0.75 oz |
Summit [14.2%] - Boil 20 min |
Hops |
10 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
| 12.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
12 |
| 1.00 oz |
Summit [14.2%] - Boil 0 min |
Hops |
13 |
| 17.00 g |
Tangerine Peel (Boil 0 min) |
Misc |
14 |
| 2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
15 |
Notes
Mashed in with 175F water. Hit mash temp. Varied pockets of heat & cool but generally 152-153F. Mashed for 1 hour. Added 5g gypsum & 5g calcuim chloride to mash at dough-in.
Mashed out with 205F water addition. Brought mash up to 168F. Added 2g gypsum & 2g calcium chloride to the mash at mash-off.
Vorlaufed for 15 minutes until clear. Very first runnings were around 1.075.
Sparged with 190F water for 1 hour.
Pre-boil gravity was 1.042.
60 minute boil with all additions on time. Sanitized tangerines then zested them and added 17g of zest at flame out.
Measured OG: 1.052
Chilled to aprox 70F. Sprinkled 2 packs of US-05 onto wort. Aerated with a pump for 1 hour.
02/18/13 - 66F.
02/19/13 - 67F - Active.
02/20/13 - 67F - Active.
02/21/13 - 67F - No airlock activity.
02/24/13 - 67F. Measured at 1.015. Yeast still in suspension. Roused yeast and raised temp to 71F to help finish fermentation.
03/03/13 - 72F. Measured at 1.013. Yeast still in suspension. Roused yeast and lowered temp to 68F.
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