Thursday, July 14, 2005

Hoppy Blonde Ale

About a couple weeks ago, I re-pitched the yeast from the spiced blonde ale (see previous entry) and brewed a hoppier version without the lemongrass and pepper. At bottling time, it tasted more phenolic than the first batch, but I suppose that's to be expected when fermenting at near 85 degrees! Seeing that this batch seems a little higher in gravity than the last, I'll probabably wait at least a couple more weeks before I crack open a bottle. Having tasted the spiced blonde, I'll probably go back to adding the spices, they add just bit of complexity that can't quite be figured out...

Hoppy Blonde Ale

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday July 02, 2005
Bottled: Sunday July 10, 2005
Head Brewer: Marc Morency
Quality Control: Carol Morency
Recipe: Hoppy Blonde

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 13.25
Anticipated OG: 1.049 Plato: 12.03
Anticipated SRM: 6.2
Anticipated IBU: 44.5
Brewhouse Efficiency: 50 %
Wort Boil Time: 70 Minutes

Actual OG: 1.046 Plato: 11.44
Actual FG: 1.009 Plato: 2.31

Alc by Weight: 3.81 by Volume: 4.86 From Measured Gravities.

Actual Mash System Efficiency: 50 %
Anticipated Points From Mash: 46.20
Actual Points From Mash: 46.66


Grain/Extract/Sugar
--------------------
0.25 lbs. Coopers DME - Light 1.046
11.00 lbs. Pale Malt(2-row) 1.036
2.00 lbs. Cara-Pils Dextrine Malt 1.033

Potential represented as SG per pound per gallon.


Hops:
-----
1.00 oz. Perle Pellet 9.00AA 70 min.
0.50 oz. Amarillo Gold Pellet 8.40AA 4.8 12 min.

AA=%Alpha Acid

Extras:
--------
0.50 Oz Irish Moss Fining 10 Min.(boil)


Yeast:
-----

WYeast 3522 Belgian Ardennes


Mash Schedule
-------------

Mash Type: Single Step Infusion
Heat Type: Indirect

Grain Lbs: 13.00
Water Qts: 13.20 - Before Additional Infusions
Water Gal: 3.30 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.02
Grain Temp: 75 F

Dough In Temp: 171 Time: 0
Saccharification Rest Temp: 154 Time: 60
Sparge Temp: 175 Time: 25

Runnings Stopped At: 1.010 SG 2.56 Plato

Total Mash Volume Gal: 4.34 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.


Fermentation Specifics
----------------------

Pitched From: Slurry
Amount Pitched: 150 mL
Lag Time: Less than 8 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 8
Primary Temperature: 82 degrees F


Notes
-----

First time using sparge arm. Didn't realize the jump in efficiency that I had hoped, but the sparging process was easier and could left alone most of the time. I think 13.5 pounds of grain would fill the lauter tun to capacity, while still leaving room for the sparge arm. Added four ounces of Cooper's DME to boost gravity. Diluted the 3.2 gallons from the kettle with an additional quantity of water to make up five gallons. I'm not happy about my low effiency, but I guess that's what I have to expect if only sparging with enough water to boil 3.5 to 4 gallons instead of 5 or 6.

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