CCB Blonde Ale 4
Blonde Ale

 

Type: All Grain

 Date: 1/1/2012

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 91.89 %
1 lbs Vienna Malt (3.5 SRM) Grain 5.41 %
8.0 oz Honey Malt (25.0 SRM) Grain 2.70 %
1.00 oz Magnum [10.00 %] (60 min) Hops 21.8 IBU
1.00 oz Willamette [4.90 %] (5 min) Hops 1.8 IBU
1.00 oz Willamette [4.90 %] (1 min) (Aroma Hop-Steep) Hops -
0.50 tsp Calcium Chloride (Mash 60.0 min) Misc
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
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) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.048 SG

 Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.86 % Actual Alcohol by Vol: 4.82 %
Bitterness: 23.6 IBU Calories: 212 cal/pint
Est Color: 4.4 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 18.50 lb
Sparge Water: 7.72 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 8.00 gal of water at 160.4 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: -
Keg/Bottling Temperature: 32.0 F Age for: 14.0 days
Storage Temperature: 32.0 F  
 

Notes

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