Blonde Monkey

Light and potent summer swill.

Brewer:	Randy Champagne		Email:	randyc@accuserve.net
Beer:	Blonde Monkey		Style:	American Amber Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	19 IBU
OG:	1.057		FG:	1.011
Alcohol:	5.9% v/v (4.6% w/w)
Water:	1 tbs Calcium Carbonate All Poland Springs water
Grain:	1 lb. American 2-row 8 oz. Wheat malt L1.9-2.7 8 oz. German Vienna L3.4-6 8 oz. Dextrine malt (Cara-Pils) L9.9-13
Steep:	1 Gallon of water 120° for 30 minutes 150° for 10 minutes 158° for 15 minutes Lauter grains
Boil:	60 minutes	SG 1.094	3 gallons
	5 lb. Light dry malt extract
	Add 2 gallons of water to wort Stir in DME and bring to boil
Hops:	1.5 oz. Tettnanger (4.5% AA, 60 min.) .5 oz. Cascade (5.5% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	Wyeast 1098 British Ale (wanted an American Ale strain but my supplier was out) I lazily pitched the yeast into primary fermenter after only an inital germination period :(
Log:	Brewed on May 13, 2000 Filled glass carboy fermenter with 2 gallons of cold water Pitched wort and waited for temp to drop below 80° Pitched germinated yeast and aerated by shaking vigorously Primary fementation at ~72° for 7 days Secondary fermenatation at ~72° for another 7 days
Carbonation:	3.4 volumes	Honey: 7.00 oz. for 4.5 gallons @ 74°F
	Add 5 tsp of gelatin to 1 cup of water and raise temp to 180° (do not boil) stirring frequently until dissolved Pitched with honey and racked beer prior to bottling
Tasting:	A bit too much carbonation. Try 2.8 - 3.0 volumes instead. Otherwise, this brew came out surprisingly well. A bit hit with my wife.

Recipe posted 07/03/00.