Mandarina Blonde 2

All Grain Recipe

Submitted By: Bklatt (Shared)
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Batch Size: 12.00 galStyle: Blonde Ale (18A)
Boil Size: 17.56 galStyle Guide: BJCP 2015
Color: 3.0 SRMEquipment: BKs 30 gal brewery- 1.045- 1.060- 75% Efficiency
Bitterness: 22.6 IBUsBoil 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.

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