The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Blonde Monkey

Light and potent summer swill.

Brewer: Randy Champagne Email: randyc@accuserve.net
Beer: Blonde Monkey Style: American Amber Ale
Type: Extract w/grain Size: 5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 19 IBU
OG: 1.057 FG: 1.011
Alcohol: 5.9% v/v (4.6% w/w)
Water: 1 tbs Calcium Carbonate
All Poland Springs water
Grain: 1 lb. American 2-row
8 oz. Wheat malt L1.9-2.7
8 oz. German Vienna L3.4-6
8 oz. Dextrine malt (Cara-Pils) L9.9-13
Steep: 1 Gallon of water
120° for 30 minutes
150° for 10 minutes
158° for 15 minutes
Lauter grains
Boil: 60 minutes SG 1.094 3 gallons
5 lb. Light dry malt extract
Add 2 gallons of water to wort
Stir in DME and bring to boil
Hops: 1.5 oz. Tettnanger (4.5% AA, 60 min.)
.5 oz. Cascade (5.5% AA, 15 min.)
.5 oz. Cascade (aroma)
Yeast: Wyeast 1098 British Ale (wanted an American Ale strain but my supplier was out)
I lazily pitched the yeast into primary fermenter after only an inital germination period :(
Log: Brewed on May 13, 2000
Filled glass carboy fermenter with 2 gallons of cold water
Pitched wort and waited for temp to drop below 80°
Pitched germinated yeast and aerated by shaking vigorously
Primary fementation at ~72° for 7 days
Secondary fermenatation at ~72° for another 7 days
Carbonation: 3.4 volumes Honey: 7.00 oz. for 4.5 gallons @ 74°F
Add 5 tsp of gelatin to 1 cup of water and raise temp to 180° (do not boil) stirring frequently until dissolved
Pitched with honey and racked beer prior to bottling
Tasting: A bit too much carbonation. Try 2.8 - 3.0 volumes instead. Otherwise,
this brew came out surprisingly well. A bit hit with my wife.

Recipe posted 07/03/00.