The Rookie 2-18-17 
Partial Mash Recipe
Submitted By: sanderson1016 (Shared)
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| Batch Size: 10.00 gal | Style: Blonde Ale (18A) |
| Boil Size: 11.42 gal | Style Guide: BJCP 2015 |
| Color: 6.1 SRM | Equipment: My Equipment |
| Bitterness: 26.5 IBUs | Boil Time: 60 min |
| Est OG: 1.079 (19.1° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.020 SG (5.0° P) | Fermentation: Ale, Two Stage |
| ABV: 7.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 12 lbs 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
| 2 lbs |
Munich Malt (9.0 SRM) |
Grain |
3 |
| 2 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
4 |
| 3.70 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
5 |
| 2.00 oz |
Orange Peel, Bitter (Boil 5 min) |
Misc |
6 |
| 2.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
7 |
Notes
2/18/17: Brewed with 15 gal keg HLT, 15 gal keg mash tun, 50 gal boil kettle, 1 bbl fermenter. Mashed two batches into one boil.
Mashed 7 gallons with half the grain. Used 170 degree water from HLT which dropped to 150 in mash tun. Mashed for 60 minutes. Sparged with 8 gallons 170 degree. Gave me 11 gallons in kettle. Wort from mash tun measured 1.049 pre-boil. Mashed second batch same way and ended with total of 22 gallons in kettle.
Boiled 60 minutes with hops. Shut off heat and added orange peel. Whirlpooled with orange peel. Cooled to 75 degrees and transfered to fermenter at 1.055. Pitched approximately one quart yeast surry from prior batch of beer that used American Ale 1056. Began slow ferementation within an hour.This Recipe Has Not Been Rated
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