Blonde Ale Recipe - Kick Axe Ale Summer 21

Recipe Info

Recipe Image

Kick Axe Ale Summer 21

by on
All Grain
6 Gallon(s)
8 Gallon(s)
60 min
80%
Fresh hopped with chinook

This recipe was cloned from Clone Of Kick Axe Ale.

Fermentables

83% - 2-Row - US
8
37
1
Mash
10% - Dark Munich - DE
1
36
13
Mash
5% - Rye - DE
0.5
38
4
Mash
2% - Acidulated Malt - DE
0.1875
27
3
Mash

Hops

Saaz
0.5
Pellet
Boil
60 min(s)
2.8
4.5
Cascade
0.23
Pellet
Boil
60 min(s)
5.8
4.3
Saaz
0.5
Pellet
Boil
45 min(s)
2.8
4.2
Chinook
0.65
Leaf
Boil
10 min(s)
13
9.0

Yeast

Fermentis Safale US-05
90%

Other Stuff

whirlfloc tablet
1
each
Boil
Potassium Metabisulfite
0.5
each
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
prepare a yeast starter to ensure rapid fermentation at cool end of temp range
2.
Mash at 149 for 90 minutes (or start at 151 and leave overnight)
3.
Sparge with 170-180F until 7.2 gallons collected in kettle.
4.
Ferment 14-21 days at mid 60's,
5.
cold crash and rack to secondary or keg and hold mid 60's F for 14-21 days
6.
carbonate at 2.7 vol

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kick Axe Ale Summer 21
Blonde Ale
  • 6.00 Gallons Liters Batch Size
  • 8.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.047 OG
  • 1.005 FG
  • 22.0 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 3.8° SRM Color
  • 80% Efficiency
  • 5.5% ABV Alcohol
  • 154 per 12oz Calories
Clone This Recipe

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