Blonde Ale Recipe - BJCP style accurate blonde ale 6B-scaled to .5bbl

Recipe Info

Recipe Image

BJCP style accurate blonde ale 6B-scaled to .5bbl

by on
All Grain
16 Gallon(s)
18 Gallon(s)
60 min
75%
First attempt at writing a recipe to include fruit. I Planned to use fruit slurry sterilized with campden tablets like a wine "Must" in the secondary to keep as much flavor and color as possible. Ideally, The malt will be as light and crisp as possible to keep the strawberry on the tongue.

Fermentables

90% - 2-Row - US
27
37
1
Mash
5% - Caramel/Crystal 15 - US
1.5
35
15
Mash
5% - Carapils - Dextrine Malt - US
1.5
33
1
Mash

Hops

Willamette
2.75
Leaf
Boil
60 min(s)
5
14.6
Citra
0.75
Leaf
Boil
5 min(s)
12
1.9
Citra
0.75
Leaf
Boil
1 min(s)
12
0.4

Yeast

Wyeast American Ale 1056
75%

Other Stuff

No other stuff in this recipe

Mash Steps

single rest/ infusion
Infusion
148
60 min

Special Instructions

1.
Bring water to boil
2.
After hot break, add 1st hops and start timer
3.
add hops at 20mins
4.
add irish moss at 20mins
5.
add 5min hops
6.
add 1min hops
7.
remove from heat; chill to 68F
8.
Rack to carboy
9.
aerate
10.
pitch yeast ( 200ml yeast slurry made day before)
11.
Mash strawberry
12.
Add water to make slurry
13.
Add 1 campden tablet per gal.; set overnight
14.
Add to slurry to bottom of secondary
15.
Rack beer over berries

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

BJCP style accurate blonde ale 6B-scaled to .5bbl
Blonde Ale
  • 16.00 Gallons Liters Batch Size
  • 18.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.013 FG
  • 17.0 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 3.3° SRM Color
  • 75% Efficiency
  • 5.0% ABV Alcohol
  • 172 per 12oz Calories
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