Mandarina Blonde 2 
All Grain Recipe
Submitted By: Bklatt (Shared)
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| Batch Size: 12.00 gal | Style: Blonde Ale (18A) |
| Boil Size: 17.56 gal | Style Guide: BJCP 2015 |
| Color: 3.0 SRM | Equipment: BKs 30 gal brewery- 1.045- 1.060- 75% Efficiency |
| Bitterness: 22.6 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.1° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 10 lbs 8.00 oz |
2-Row Malt (Rahr) (2.0 SRM) |
Grain |
2 |
| 10 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
3 |
| 0.50 oz |
Bravo [14.7%] - Boil 60 min |
Hops |
4 |
| 2.50 oz |
Mandarina Bavaria [8.1%] - Steep 30 min |
Hops |
5 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
6 |
| 4.00 oz |
Mandarina Bavaria [8.5%] - Dry Hop 5 days |
Hops |
7 |
Notes
Water- 26 gal RO with 21 g Calcium Cloride and 21g Gypsum.
Mash- Strike water at 178. Mashed in too slow- inital mash temp was high 140s. Set the controller at 160 and monitored actual internal mash temp. It stayed around 155. Added 3 ml Phosphoric Acid for PH adjustment. Measured at 5.15.
Sparge- Used 1 ml 85% Phosphoric to adjust PM down below 6.
Boil- Pre boil gravity 1.035. Pre boil PH 5.18.This Recipe Has Not Been Rated
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