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Blonde Ale/Lager from BYO Jan/Feb 2008

Brewing as a fishing trip beer for Spring Break March 2008. Original recipe for Blonde Ale, used Lager yeast as winter temps in basement are ideal for lagering.

Brewer: Tim Livingston Email: catntim@yahoo.com
Beer: Blonde Ale/Lager from BYO Jan/Feb 2008 Style: American Premium Lager
Type: All grain Size: 5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 18 IBU
OG: 1.050 FG: 1.011
Alcohol: 5.1% v/v (4.0% w/w)
Water: New Seasons Market Water machine water -very soft. 1 TSP gypsum
Grain: 10 lb. American 2-row
4 oz. American crystal 10L
4 oz. American crystal 20L
Mash: 65% efficiency
Mash @ 152° F for 60 minutes with 15 quarts water (3.75 gal). Mash out with near boiling water to reach 168° F -hold for 10 min. Sparge with 170°F water until 6.5 gallon mark is reached in kettle. Gravity 1.039.
Boil: 90 minutes SG 1.039 6.5 gallons
Irish moss @ 15 min. remaining.
Hops: 0.82 oz. Willamette (5.4% AA, 60 min.)
.15 oz. Willamette (5.4% AA, 15 min.)
Yeast: Wyeast American Lager 1.5 L starter
Log: Ferment at 57°F for about 1 week. Rack to secondary and cellar in basement for a month at 50° F. Bottle in late Jan.
Carbonation: Target 2.5 volumes CO2 with 3/4 cup corn sugar at bottling.

Recipe posted 01/03/08.