Blood Orange Blonde

All Grain Recipe

Submitted By: billzmckillz (Shared)
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Brewer: Zach and Steven
Batch Size: 5.00 galStyle: Blonde Ale (18A)
Boil Size: 6.98 galStyle Guide: BJCP 2015
Color: 6.9 SRMEquipment: My Equipment
Bitterness: 25.0 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) Grain 1
1 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 2
12.00 oz Carapils (Briess) (1.5 SRM) Grain 3
0.40 oz Summit [14.2%] - Boil 60 min Hops 4
1.00 oz Willamette [5.5%] - Boil 5 min Hops 5
1 lbs 8.00 oz CBCC Candi- Blood Orange [Primary] (8.0 SRM) Extract 6
1.0 pkgs Joystick (Imperial Yeast #A18) Yeast 7

Notes

Big Blood Blonde Brewed on: June 12th 2017 Brewed by: Zach and Steven MASH: - added about 3/4 tablespoon of 5.2 ph stabalizer - Heated strike water 165-166 degrees - Initial mash temp at 150 degrees - Mash held in some areas and dropped in others as usual - Vourlaufed about 2.5 gallons on intial running. - 5 gallon sparge, one step - heated sparge water to 150 degrees PRE BOIL: -pre boil volume about 7 gals. BOIL: - boiled for 60 minutes - first hop addition of Summit @ 60 minutes - @ 10 minutes, added half pound of Cascade Candi Beer Syrup (Blood Orange) - @ 5 minutes added 1 oz of willamette POST BOIL/RACKING: - cooled beer to to 66 degrees - pitched Imperial Yeast (Joystick) FERMENTATION: - Swamp cooler filled with 62 degree water

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