Blonde Ale

Type: All Grain

Date: 4/29/2006

Batch Size: 5.00 gal

Brewer: Brad Nixon

Boil Size: 7.58 gal

Asst Brewer:

Boil Time: 90 min

Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 70.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

9.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 90.48 %

0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.76 %

0.50 lb Honey Malt (25.0 SRM) Grain 4.76 %

0.91 oz Williamette [5.00 %] (60 min) Hops 17.7 IBU

0.42 oz Williamette [5.00 %] (20 min) Hops 4.9 IBU

0.21 oz Williamette [5.00 %] (1 min) (Aroma Hop-Steep) Hops -

0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc

1.00 items Servomyces (Boil 5.0 min) Misc

1 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale

Beer Profile

Est Original Gravity: 1.053 SG

Measured Original Gravity: 1.052 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.011 SG

Estimated Alcohol by Vol: 5.11 %

Actual Alcohol by Vol: 5.34 %

Bitterness: 22.6 IBU

Calories: 230 cal/pint

Est Color: 5.8 SRM

Color:

Color

Mash Profile

Mash Name: My Mash

Total Grain Weight: 10.50 lb

Sparge Water: 5.94 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

60 min Step Add 12.60 qt of water at 166.4 F 154.0 F

Mash Notes:

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 11.2 PSI

Carbonation Used: My Carbonation Profile

Keg/Bottling Temperature: 40.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

1st place at 2006 IEB SoCal Homebrewing Championships

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