Blood Orange Blonde 
All Grain Recipe
Submitted By: billzmckillz (Shared)
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| Brewer: Zach and Steven | |
| Batch Size: 5.00 gal | Style: Blonde Ale (18A) |
| Boil Size: 6.98 gal | Style Guide: BJCP 2015 |
| Color: 6.9 SRM | Equipment: My Equipment |
| Bitterness: 25.0 IBUs | Boil 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
This Recipe Has Not Been Rated
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