Saturday, June 18, 2005

Spiced Blonde Ale

I brewed this past Wednesday and I decided to go for a hybrid of two recipes that I've crafted in Promash. I was thinking of brewing a saison-style beer with Kaffir lime leaves and lemongrass, but I was also thinking of brewing hoppy light ale, and I ended up brewing a lightly hopped blonde ale with a moderate gravity, using Wyeast Belgian Ardennes yeast. I also added an ounce of dried lemongrass to the last 15 minutes of the boil and two ounces of crushed black pepper. The airlock on my primary fermenter started bubbling about four to five hours after I pitched the Wyeast Activator Pack. Fermentation has just started to slow down with airlock bubbling quite infrequently, probably every minute or so. I'm thinking about racking the beer into the secondary sometime today and when I do, I'll be adding an ounce of Amarillo hops and perhaps some whole peppercorns for an extra peppery aroma. Here's the recipe as it turned out.
Marcobrau Summer Spiced Ale

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.045 Plato: 11.10
Anticipated SRM: 6.7
Anticipated IBU: 23.2
Brewhouse Efficiency: 50 %
Wort Boil Time: 60 Minutes

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Mosher
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

10.00 lbs. Pale Malt(American 2-row)
2.00 lbs. Cara-Pils Dextrine Malt

Potential represented as SG per pound per gallon.

0.75 oz. Perle Pellet 9.45AA 30 min.
1.00 oz. Amarillo Gold Pellet 8.40AA 7 min.
1.00 oz. Amarillo Gold Pellet 8.40AA 0 min.

WYeast 3522 Belgian Ardennes

Mash Schedule
Mash Type: Single Step

Grain Lbs: 12.00
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.83 - Before Additional Infusions

Saccharification Rest Temp: 152 Time: 30
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 175 Time: 30

Total Mash Volume Gal: 3.46 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Added 2 ounces of black pepper and an ounce ounce of dried lemongrass for the last 15 minutes of the boil.