Brenda's Blonde Ale (Acacia) 
All Grain Recipe
Submitted By: sjareb (Shared)
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| Brewer: Matt Rippon | |
| Batch Size: 11.00 gal | Style: Blonde Ale (18A) |
| Boil Size: 14.52 gal | Style Guide: BJCP 2015 |
| Color: 4.3 SRM | Equipment: BreezeWay 10 |
| Bitterness: 23.3 IBUs | Boil Time: 75 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.010 SG (2.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.50 gal |
RO Water (Sparge) |
Water |
1 |
| 9.00 gal |
RO Water (Mash) |
Water |
2 |
| 5.40 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 2.70 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 2.10 ml |
Lactic Acid (Mash 60 min) |
Misc |
5 |
| 1.80 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
6 |
| 0.90 g |
Salt (Mash 60 min) |
Misc |
7 |
| 15 lbs |
Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) |
Grain |
8 |
| 4 lbs |
Pearl Malt (UK) (2.6 SRM) |
Grain |
9 |
| 1 lbs 8.00 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
10 |
| 12.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
11 |
| 8.00 oz |
Honey Malt (25.0 SRM) |
Grain |
12 |
| 0.50 oz |
Citra [13.4%] - First Wort |
Hops |
13 |
| 0.50 oz |
Sterling [6.7%] - First Wort |
Hops |
14 |
| 0.50 oz |
Sterling [6.7%] - Boil 60 min |
Hops |
15 |
| 5.70 g |
Calcium Chloride (Boil 60 min) |
Misc |
16 |
| 2.90 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
17 |
| 1.90 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
18 |
| 1.00 g |
Salt (Boil 60 min) |
Misc |
19 |
| 0.50 tsp |
Citric Acid (Boil 60 min) |
Misc |
20 |
| 3.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
21 |
| 2.20 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
22 |
| 2.00 oz |
Citra [13.4%] - Boil 0 min |
Hops |
23 |
| 2.00 oz |
Sterling [6.7%] - Boil 0 min |
Hops |
24 |
| 3.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
25 |
| 2.00 items |
Clarity Ferm (White Labs) (Primary 0 days) |
Misc |
26 |
| 2.50 oz |
Citra [13.4%] - Dry Hop 7 days |
Hops |
27 |
| 1.50 oz |
Sterling [6.7%] - Dry Hop 7 days |
Hops |
28 |
Notes
04/01/17: STARTER: 2x1000ml starters with 1/2 tsp fermax 1 drop fermcap-s and 100g dme (in each). 2 packs of WLP001 (dated 01/26/17) each.
04/02/17 BREWDAY:
Mash:
Doughed in a bit low. Applied heat. Mash temp hovered between 148 to 150F.
Iodine test: Pass
No mash PH measured. Targeted 5.4 with BrunWater spreadsheet.
PreBoil Gravity: 1.047 (Had to add 1.5 gallons RO water to top up and dilute the wort. PreBoil gravity after adding water was 1.047.)
O.G. 1.054.
Chilled to 68F. Added 2 min of 02.
Pitched to vials of Clarity Ferm
Pitched yeast starters.
Set ferm temp to 65F.
Positive CO2 pressure within 5 hours of pitching yeast. Upped temp to 66F.
Fermentation Log:
04/03/17: Very active. 66F
04/04/17: Very active. 66F
04/05/17: Slowing. 67F
04/06/17: Slow. 68F. Gravity at 1.013
04/07/17: No activity. 69F
04/08/17: No activity. 71F
04/09/17: No activity. 73F
04/14/17: Gravity at 1.010 Added dry hop.
04/16/17: Began cold crash.
04/19/17: Kegged
04/19/17-04/28/17 - Carbed at 30psi for 3 days, 25psi for 3 days, 20psi 4 days.
04/28/17: Beer served.
This Recipe Has Not Been Rated
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