Copy of CCB Blonde Ale (3)
Blonde Ale

 

Type: All Grain

 Date: 9/1/2007

Batch Size: 5.25 gal

 Brewer: Brad Nixon
Boil Size: 6.85 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
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 90.91 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.55 %
0.50 lb Honey Malt (25.0 SRM) Grain 4.55 %
0.70 oz Goldings, East Kent [6.70 %] (60 min) Hops 16.3 IBU
0.25 oz Goldings, East Kent [6.70 %] (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 (White Labs #WLP001) [Starter 1893 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.054 SG

 Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.49 % Actual Alcohol by Vol: 5.21 %
Bitterness: 16.3 IBU Calories: 225 cal/pint
Est Color: 5.7 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 11.00 lb
Sparge Water: 4.92 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 14.00 qt of water at 165.7 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: 0.0 days
Storage Temperature: 40.0 F  
 

Notes
1st place at 2007 Pacific Brewers Cup

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