Blonde Ale Recipe - Ollie Ollie - 11 Gallon Fruit and Spice Ale

Recipe Info

Recipe Image

Ollie Ollie - 11 Gallon Fruit and Spice Ale

by on
Extract
11 Gallon(s)
6.5 Gallon(s)
60 min
75%
Brew 6.5 gallons - Add enough water to reach OG

This recipe was cloned from 7.5 Gallon Gluten Free Apples Peaches Pumpkin Pie.

Fermentables

26% - White Sorghum Syrup- US
8
44
8
Extract
13% - Apple Juice
4
45
8
Steep
16% - Pumpkin
5
8
0
Steep
3% - Honey - US
1
35
1
Late
3% - Maple Syrup - US
1
30
35
Late
15% - Peaches
4.5
3
0
Steep
10% - Apples
3
3
0
Steep
13% - Pumpkin
4
8
0
Extract

Hops

Cascade
2
Pellet
Boil
30 min(s)
5.8
15.1
Cascade
1
Pellet
FlameOut
0 min(s)
5.8
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

Allspice
0.5
tsp
Boil
Nutmeg
0.5
tsp
Boil
Ginger
0.5
tsp
Boil
Cinnamon
2
each
Boil
Clove
0.5
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Fill kettle with 6 gallons H20. Add salts for neutral or pale ale style.
2.
Bring to 172. Place fruit in bag and steep as kettle rises to 190. Let stand 40 minutes at 190. Remove fruit bag to clean pot.
3.
Add sorghum syrup, apple juice and candi syrup. (60 minute boil)
4.
At 30 minutes, add bittering hops.
5.
At 45 minutes, add spices, whirfloc, and 1 tsp yeast nutrient.flavor hops and other ingredients (use a bag for hops and other).for hops and
6.
After additional 15 minutes (1 hour total), remove from heat. Add flavor hops and return fruit bag to kettle. Cool to 195. Remove all bags, etc.
7.
Cool to 65 degrees and transfer to fermenter. Add yeast. Ferment 5-7 days till FG reached. Cold crash and keg.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Ollie Ollie - 11 Gallon Fruit and Spice Ale
Blonde Ale
  • 11.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.010 FG
  • 15.1 IBU (tinseth) Bitterness
  • 0.29 BG:GU
  • 8.3° SRM Color
  • 75% Efficiency
  • 5.4% ABV Alcohol
  • 171 per 12oz Calories
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