Dixie Hill Blonde 2

All Grain Recipe

Submitted By: HDBrewer (Shared)
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Brewer: Dennis Overby
Batch Size: 15.00 gal	Style: Blonde Ale ( 6B)
Boil Size: 16.89 gal	Style Guide: BJCP 2008
Color: 4.8 SRM	Equipment: Brewzilla
Bitterness: 21.9 IBUs	Boil Time: 60 min
Est OG: 1.044 (11.0° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.007 SG (1.9° P)	Fermentation: Ale, Two Stage
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.00 tbsp	Calcium Carbonate (Mash 0 min)	Misc	1
3.00 tbsp	Calcium Chloride (Mash 60 min)	Misc	2
3.00 tbsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.75 tsp	Magnesium (Mash 0 min)	Misc	4
20 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
2 lbs	Vienna Malt (3.5 SRM)	Grain	6
1 lbs 8.00 oz	Biscuit Malt (23.0 SRM)	Grain	7
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	8
1.00 oz	Magnum [12.0%] - Boil 45 min	Hops	9
1.00 oz	Northern Brewer- US [7.3%] - Boil 15 min	Hops	10
0.75 tsp	Irish Moss (Boil 10 min)	Misc	11
2.00 oz	Amarillo Gold [9.0%] - Steep 5 min	Hops	12
2.00 oz	Simcoe [13.0%] - Steep 0 min	Hops	13
3.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	14

Taste Notes

At only 4.3% AVB, this is a very approachable, thirst quenching, easy drinking light ale.... a perfect summer beer. You should detect a slight hint of spice with bready notes in the flavor profile. Although the malt/hop ratio is balanced, I chose to add late boil Citra hops to provide some extra hop flavor and aroma which presents as background spice and citrus notes on the nose.

Notes

In @160 = 149, pH 5.44 @20, 145, pH 4.9 @30, 149, Ph 5.44 @45, 147, pH 5,36 @60, 147, Ph 5.37 First runnings 24 Brix Last runnings 1.009 Pre-boil 9 brix 60 minute boil Simcoe and Amarillo hops added during chill at 180 degrees OG 10.5 brix Chill to 69 2 minutes O2, pitch 3 packs US 05

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