CCB Blonde Ale

Type: All Grain

Date: 4/2/2009

Batch Size: 10.00 gal

Brewer: Brad Nixon

Boil Size: 13.43 gal

Asst Brewer:

Boil Time: 90 min

Equipment: Brad's 10 Gallon System

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 75.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

17.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 92.21 %

1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.19 %

0.50 lb Honey Malt (25.0 SRM) Grain 2.60 %

1.60 oz Willamette [6.00 %] (60 min) Hops 17.5 IBU

0.50 oz Willamette [6.00 %] (1 min) (Aroma Hop-Steep) Hops -

1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc

1.00 tsp Wyeast Nutrient Blend (Boil 10.0 min) Misc

1 Pkgs California Ale (White Labs #WLP001) [Starter 2500 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.054 SG

Measured Original Gravity: 1.052 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.40 %

Actual Alcohol by Vol: 5.47 %

Bitterness: 17.5 IBU

Calories: 229 cal/pint

Est Color: 5.0 SRM

Color:

Color

Mash Profile

Mash Name: My Mash

Total Grain Weight: 19.25 lb

Sparge Water: 8.99 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

My Mash

Step Time Name Description Step Temp

40 min Step Add 28.00 qt of water at 162.0 F 152.0 F

10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 7.3 PSI

Carbonation Used: My Carbonation Profile

Keg/Bottling Temperature: 32.0 F

Age for: 14.0 days

Storage Temperature: 32.0 F

Notes

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