The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

East Tosa Blond Ale

Brewer: Buzzerj Email: -
Beer: East Tosa Blond Ale Style: Cream Ale
Type: Extract w/grain Size: 5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 21 IBU
OG: 1.047 FG: 1.012
Alcohol: 4.5% v/v (3.6% w/w)
Water: Purchased Spring Water
Grain: 1 lb. American 2-row
2 lb. German Vienna
4 oz. Honey malt
Steep: Steep grains for 30 minutes in 150 degree water.
Boil: 60 minutes SG 1.059 4 gallons
3 lb. 4 oz. Light malt extract
1 lb. 8 oz. Light dry malt extract
Add1 tsp Irish Moss at 20 minutes left in the boil.
Hops: 0.6 oz. Perle (7.8% AA, 60 min.)
0.5 oz. Spalt (4.8% AA, 30 min.)
0.4 oz. Perle (aroma)
0.5 oz. Spalt (aroma)
Yeast: Safale S-05 yeast rehydrated in water
Log: Ferment at 67 degrees F for one week. Rack to secondary and ferment at 67 degrees F for one more week. Consider saving the aroma hops and use as dry hops in secondary.
Carbonation: Bottle with 3/4 cup of corn sugar.

Recipe posted 01/06/15.