On to part deux...
Thanks for the carb advice guys, that's the way Ill go...
do to unforeseen circumstances, I didnt keg the first experiment Friday,
that will be today.
I'm going to ferment this new beer on the yeast cake, since I'm totally
outta yeast.
BeerSmith 2 Recipe Printout -
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Recipe: Blond Bastard 30 min
Brewer: JohnEC
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 7.15 gal
Post Boil Volume: 5.50 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 5.0 SRM
Estimated IBU: 31.9 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 71.2 %
Boil Time: 30 Minutes
Ingredients:
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Amt Name Type # %/IBU
9.20 gal City Water Water 1 -
9 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 95.1 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3 4.9 %
0.15 oz Warrior [15.00 %] - First Wort 60.0 min Hop 4 9.2 IBUs
1.00 oz Comet [10.40 %] - Boil 10.0 min Hop 5 17.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 6 -
2.00 oz Mandarina Bavaria [9.20 %] - Steep/Whirl Hop 7 5.5 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 8 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
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Name Description Step Temperat Step Time
Mash In Add 17.94 qt of water at 160.3 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (0.32gal, 3.58gal) of 123.0 F water
Notes:
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Second try at cold sparge 30 min boil recipe...
adjusted my pre boil volumes... 1.75 qt/lb grain/water ratio.
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