Strong Blonde Ale
Batch Size:
18 gal.
Brewed By: Roger Burns / Steve Lambert
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Maris Otter)
35
81.4
Vienna
4
9.3
Cane Sugar
4
9.3
Total Weight
43.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
172.6°F
12.4 gal.
13.8 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Sterling - Whole
5
3.5
60
19.1
Sterling - Whole
5
1.75
30
7.3
Sterling - Whole
5
1.75
5
1.9
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
6 SRM
1.058
6.1
79.3
1.12
FG
IBU
Calories
Target BV
1.012
28.3
254
(per 16 oz. Pint)
1.02
Target Beer Style Info. & Typical Ingredients
LIGHT ALE
Blond Ale
SG Range: 1.038 to 1.054
FG Range: 1.008 to 1.013
IBU Range: 15 to 28
SRM Range: 3 to 6
Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. May have honey, spices and/or fruit added.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: WLP090 San Diego Super Yeast
Fermentaion Temp: 65°F
Added sugar after 3 days into fermenter. Raised a healthy pitch of yeast on stir plate. SDSY is fast and amazing, but threw more esters than expected. Next time, will attempt to ferment cooler.