Blonde Ale Mosaic

All Grain Recipe

Submitted By: mbushnel (Shared)
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Brewer: Mike Bushnell
Batch Size: 6.00 gal	Style: Blonde Ale ( 6B)
Boil Size: 9.26 gal	Style Guide: BJCP 2008
Color: 4.6 SRM	Equipment: Mike's Equipment
Bitterness: 30.9 IBUs	Boil Time: 90 min
Est OG: 1.049 (12.2° P)	Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 4.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs 7.57 oz	Thomas Fawcett Pearl (3.0 SRM)	Grain	1
4.61 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	2
3.07 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	3
0.60 items	Whirlfloc Tablet (Boil 15 min)	Misc	4
1.00 oz	Mosaic (HBC 369) [11.6%] - Boil 5 min	Hops	5
1.00 oz	Mosaic (HBC 369) [11.6%] - Steep 30 min	Hops	6
1.00 oz	Mosaic (HBC 369) [11.6%] - Steep 15 min	Hops	7
1.2 pkgs	Vermont Ale Yeast (Giga Yeast #GY054)	Yeast	8
0.60 tsp	Yeast Nutrient (Primary 3 days)	Misc	9
2.50 oz	Mosaic (HBC 369) [11.6%] - Dry Hop 4 days	Hops	10

Notes

Water Treeatment ppm Calcium 65.1 Magnesium 7 Sodium 5.2 Sulfate 94.2 Chloride 74.3 Bicarbonate -107.9 Total Hardness 192 Alkalinity -89 RA -140 SO4/Cl Ratio 1.3 Mineral (grams) (grams) Gypsum (CaSO4) 2.1 2.5 Epsom Salt (MgSO4) 1.3 1.5 Canning Salt (NaCl) 0.2 0.3 Calcium Chloride (CaCl2) 2.4 2.9 Chalk (CaCO3) 0.0 Not Recommended Acid (mL) (mL) Phosphoric 10.00% 12 0.0 Add 3 ML phos acid at 63 minute mark Add 3 ML phos acid at 48 minute mark Add 3 ML phos acid at 34 minute mark Start with 18 ML of Phos Achid next time Turn on Heating Element at 6.75 gallons Target Mash PH - 5.15 - 5.20 Strike Water PH - 5.87 befor Phos acid addition 2,85 after 12 ml additon of phos acid Sparge water PH - 5.3 Beginning PH - 5.22 temp 152 15 Minute PH - 5.43 temp 150 30 Minute PH - 5.35 temp 150 45 Minute PH - 5.27 temp 150 60 minute PH - 5.33 temp 150 75 Minute PH - 5.30 temp 150 90 Minute PH - 5.31 temp 150 Pre boil wort PH - 5.57 Post Boil Wort PH - 5.26 Beer PH - Gravity Day 1 - Day 2 - 1.025 66 degrees Day 3 - 1.017 @ 69 degrees - dry hop Day 4 - 1.011 @ 70 degrees Day 5 - pump CO2 to circulate hops Day 6 - 1.096 @ 69 degrees Day 7 - 1.09 @ 69 degrees - kegged

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