Hollis Brewer's BrewBlog > Current > Sample Log #3 [Blonde Ale]

Sample Log #3

Specifics

Style:

Category:	Light Hybrid Beer
Number:	06B

Easy-drinking, approachable, malt-oriented American craft beer.

Commercial Examples: Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller’s Summer Ale, Hollywood Blonde, Redhook Blonde.

Brew Date:

September 05, 2009

Tap Date:

October 10, 2009

Yield:

10 gallons

Color (SRM):

6.2

Bitterness:

25.6 IBU (Daniels)

BU/GU

0.43

Calories:

196 (12 ounces)

Conditioning:

Bottles and Cask

ABV:

6.7%

ABW:

5.2%

Bottling ABV:

Batch No:	03_BB
OG:	1.060
OG (Plato):	14.74° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.76° P
App. Atten.:	82.6%
Real Atten.:	67.7%
Status:	Primary

General Information

Method:	All Grain
Cost:	$27.29

Comments

The latest iteration. Added dry hop addition.

The latest iteration. Added dry hop addition.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

18.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

80.9% of grist

4.00 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

18% of grist

0.25 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

1.1% of grist

22.25 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	12.4 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 2 gallons (boil evaporation)
Grain Amount:	22.3 pounds
Grain Absorbtion:	4.7 gallons
Total Water Needed:	18.2 gallons	12.4 gallons (runoff) + 4.7 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	7.4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	10.8 gallons	18.2 gallons (total water) – 7.4 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1/2 tsp.

Fermcap @ 60 minutes

Hops

1.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

13.0% Pellets @ 60 minutes
Type: Bittering
Use: Boil

13 AAUs

1.00 ounces

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

8.2% Pellets @ 3 minutes
Type: Aroma
Use: Boil

8.2 AAUs

1.00 ounces

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

8.2% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop

8.2 AAUs

3.00 ounces

Total Hop Weight

29.4 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	68–73°F

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
Notes:	Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Double Infusion Mash, Light Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	22.11	Efficiency:	77.79%
Notes:	For beers requiring a protein rest utilizing undermodified grains or adjuncts

Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	122°F	Add 40% of mash water at 132° F / 55° C
2	Saccrification	Infusion	30 min.	150°F	Add 35% of mash water at 188° F / 87° C
3	Mash Out	Infusion	10 min.	168°F	Add 25% of mash water at 210° F / 99° C

Water Profile

Denver, Colorado

Calicum:	31.5 ppm
Bicarbonate:	104 ppm
Sulfate:	50.8 ppm
Chloride:	23.5 ppm
Sodium:	21.4 ppm
Magnesium:	8.5 ppm
PH:	7.8%

Fermentation

Primary:	7 days @ 66° F
Secondary:	7 days @ 66° F
Age:	28 days @ 50° F

Tasting Reviews

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Sample Log #3	Sep 05, 2009
Joe's Sample Log #2	Aug 01, 2009
Sample Log #1	Jul 06, 2009

Brew Status

Sample Log #1	Conditioning
Sample Log #3	Primary
Joe's Sample Log #2	Secondary