Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Fizzy Whizzy Dizzy Blonde [Blonde Ale]

Blonde Ale – All Grain GONE

Batch #:

2010-08

Batch Size:

10 gallons

Boil Time:

60 min

Brew Date:

May 8, 2010

Statistics

Target OG:

1.048 11.9° P

OG:

1.052 12.9° P

FG:

1.006 1.5° P

Real Extract:

3.6° P

Attenuation:

88.4% Apparent – 72.1% Real

Color:

4 SRM

IBU:

32 Tinseth

BU/GU:

0.62

ABV:

6.1%

ABW:

4.8%

Calories:

168 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
22.00 pounds	American Pale Malt (2-Row)	100%
22.00 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
3.00 ounces	First Gold	60 min	Bittering	Boil	Pellets	7.5%
1.00 ounces	First Gold	5 min	Bittering and Aroma	Boil	Pellets	7.5%
4.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
California Ale	White Labs	WLP001	500 ml

Mash Profile Single Infusion Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 75% of mash water at 162° F / 72° C
2	Mash Out	Infusion	10 min.	168°F	Add 25% of mash water at 200° F / 93° C

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Fermentation and Aging

Primary:

7 days @ 70° F

Secondary:

10 days @ 68° F

Fizzy Whizzy Dizzy Blonde

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	60
OG:	1.052 / 12.9° P
Mash PH:
Boil PH:

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Log: Fizzy Whizzy Dizzy Blonde