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Blond Ale(extract)
admin
10-12-2004
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| Ingredients for 10 gallons:
I'm Canadian so this is in metric (don't blame me)
malts:
2.0 Kg (4.5 lb) dry amber malt
2.5 (2.6 qt) Liters pale malt extract
1.0 (1 qt) liter wheat malt extract
adjuncts;
200 grams (.5lb) Hugh Baird Carastan/crystal (60*l)(UK)
200 grams (.5lb) light crystal malt (10*l) (American)
200 grams (.5lb) wheat malt (Canadian)
Hops
Bittering
45 grams (2oz) Northern Brewer
Mid-boil
30 grams (1.5oz) Williamette
Finish:
40 grams (2oz) Williamette
10 grams (~.5oz) Hallertau
Yeast
30 grams (1oz) Nottingham ale yeast
Irish Moss; 15 grams (1/2 tsp)
Procedure;
1)Add malt extracts to 48 liters cold water, stir untill disolved.
2)Add adjuncts (Crack grains and place in hop sock first)
3)Bring to a rolling boil, then shut off.
4)Add irish moss, stir in for 5 min.(reduces temp. for protien break)
5)Add boiling hops, boil for 40 min.
6)Turn heat off, remove hop sock (rinse thoroughly with existing
wort), add mid-boil hops. Boil for 20 min.
7)Turn heat off, add finish hops, boil 5 min.
8)Put in fermenter, let cool to 66*F pitch yeast (make slurry if you
want, I don't it seems to work better with dry yeast)
9)Ferment 10-12 days or untill compleat.
The result is a strawberry-blond ale rich with a full head, balanced
with a mild but full hop flavor.
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