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

Blonde Ale – Extract GONE

Batch #:

2009-15

Batch Size:

10 gallons

Boil Time:

60 min

Brew Date:

November 29, 2009

Statistics

OG:

1.046 11.4° P

Reading 1:

1.009 2.3° P

Color:

4 SRM

IBU:

35 Tinseth

BU/GU:

0.76

Extract

Amount	Extract	% of Grist
14.00 pounds	LME - Light	100%
14.00 pounds	Total Extract Weight	100% of grist

Hops

Amount	Hop	Time	Type	Use	Form	AA
4.00 ounces	Kent Golding	60 min	Bittering	Boil	Pellets	5.3%
1.00 ounces	Kent Golding	10 min	Bittering and Aroma	Boil	Pellets	5.3%
5.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
American Ale	Wyeast	1056	500 ml

Mash Profile Cereal Mash and Single Infusion Mash

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Boil cereal adjuncts to add to infusion mash.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	104°F	Add 30% of mash water at 111° F / 44° C
2	Protein Rest	Infusion	45 min.	122°F	Add 10% of mash water at 181° F / 83° C
3	Saccharification	Infusion	60 min.	150°F	Add 25% of mash water at 200° F / 93° C
4	Mash Out	Infusion	10 min.	168°F	Add 35% of mash water at 208° F / 98° 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:

6 days @ 69° F

Fizzy Whizzy Dizzy Blonde

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Boil Time:	60
OG:	1.046 / 11.4° P
Mash PH:
Boil PH:

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Log: Fizzy Whizzy Dizzy Blonde