Brenda's Blonde Ale (Acacia)

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Matt Rippon
Batch Size: 11.00 galStyle: Blonde Ale (18A)
Boil Size: 14.52 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: BreezeWay 10
Bitterness: 23.3 IBUsBoil 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 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 pkgs California Ale (White Labs #WLP001) Yeast 25
2.00 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.
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