Dibbs American Blonde Ale 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: Blonde Ale (18A) |
| Boil Size: 7.99 gal | Style Guide: BJCP 2015 |
| Color: 4.8 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 28.0 IBUs | Boil Time: 75 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 3 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
2 |
| 2 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
4 |
| 0.25 oz |
Citra [14.2%] - First Wort |
Hops |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 0.50 oz |
Citra [14.2%] - Steep 15 min |
Hops |
7 |
| 1.00 oz |
Amarillo Gold [8.5%] - Steep 15 min |
Hops |
8 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
9 |
| 5.00 oz |
Yeast Nutrient (Primary 3 days) |
Misc |
10 |
Notes
This recipe is based on a Gordon Strong recipe from March/April 2016 BYO magazine with modifications for available ingredients.
Add 1/4 tsp phosphoric acid per 5 gallons of water adn and 1 tsp of calcium cloride to mash if using RO water.This Recipe Has Not Been Rated
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