 |
 |
 |
 |
 |
 |
 |
Blonde Ale/Lager from BYO Jan/Feb 2008
Brewing as a fishing trip beer for Spring Break March 2008. Original recipe for Blonde Ale, used Lager yeast as winter temps in basement are ideal for lagering.
| Brewer: | Tim Livingston | Email: | catntim@yahoo.com | |||||
| Beer: | Blonde Ale/Lager from BYO Jan/Feb 2008 | Style: | American Premium Lager | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 18 IBU | |||||
| OG: | 1.050 | FG: | 1.011 | |||||
| Alcohol: | 5.1% v/v (4.0% w/w) | |||||||
| Water: | New Seasons Market Water machine water -very soft. 1 TSP gypsum | |||||||
| Grain: | 10 lb. American 2-row 4 oz. American crystal 10L 4 oz. American crystal 20L |
|||||||
| Mash: | 65% efficiency | |||||||
| Mash @ 152° F for 60 minutes with 15 quarts water (3.75 gal). Mash out with near boiling water to reach 168° F -hold for 10 min. Sparge with 170°F water until 6.5 gallon mark is reached in kettle. Gravity 1.039. | ||||||||
| Boil: | 90 minutes | SG 1.039 | 6.5 gallons | |||||
| Irish moss @ 15 min. remaining. | ||||||||
| Hops: | 0.82 oz. Willamette (5.4% AA, 60 min.) .15 oz. Willamette (5.4% AA, 15 min.) |
|||||||
| Yeast: | Wyeast American Lager 1.5 L starter | |||||||
| Log: | Ferment at 57°F for about 1 week. Rack to secondary and cellar in basement for a month at 50° F. Bottle in late Jan. | |||||||
| Carbonation: | Target 2.5 volumes CO2 with 3/4 cup corn sugar at bottling. | |||||||
Recipe posted 01/03/08.
