Blonde ALE

Gestart door Wamser, 15-07-2010 05:44 u

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Wamser

Hi beloved friends :degroeten:

I bought some books
believe me .... I'm reading! ;D ;D :weetbeter:

I'm reading the book "Brew like a monk" and in page 96 I found information of the Leffe Blond... you can see...
Original Gravity is 1.064 (15,6 ºP)
IBU is 25
Malts: Pilsener, pale
Hops: Hallertau, Saaz
Yeast: House yeast
Primary Fermentation: yeast pitched at 18C, rises 25ºC ...4 -5 days
and 2 weenks at -1C

well...I go make a Blonde Ale... :proost: :bijdrage_forum:
this is my recipe;

Est Original Gravity: 1,071 SG
Estimated Alcohol by Vol: 7,08
Bitterness: 22,7 IBU
Est Color: 6,9 SRM
Brewhouse Efficiency: 75,00
Boil Time: 90 min
Mash pH: 5,4 pH
Batch Size: 20,00 L

Malt's...and more
4,75 kg Pilsner (Weyermann) (1,7 SRM) Grain 79,17 %
0,45 kg Munich II (Weyermann) (8,5 SRM) Grain 7,50 %
0,25 kg Aromatic Malt (26,0 SRM) Grain 4,17 %
0,25 kg Carahell (Weyermann) (13,0 SRM) Grain 4,17 %
0,25 kg Wheat Malt, Pale (Weyermann) (2,0 SRM) Grain 4,17 %
0,05 kg Brown Sugar, Light (8,0 SRM) Sugar 0,83 %

HOPS
28,30 gm Styrian Goldings [5,40 %] (70 min) Hops 15,0 IBU
28,30 gm Styrian Goldings [5,40 %] (15 min) Hops 7,2 IBU
28,30 gm Saaz [4,00 %] (1 min) Hops 0,5 IBU
1,06 gm Yeast Nutrient (5 min)

ADJUNCTS
10Gr Cardamom (3 min to Boil)
50Gr peach peel (10 min to Boil)

YEAST
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
OR WLP 530 :weetniet:(best?)


and now?
good combination of ingredients... :brouwen: :biersmile:

Wamser.

Hopmans


Peach peel ?  ??? (persik-schil?)

What is so special about a thin hairy peach peel?
Does that taste afterall?
Is'nt the fruit itself not better in a beer?



Wamser

Citaat van: Hopmans op 15-07-2010  08:03 uPeach peel ?  ??? (persik-schil?)

What is so special about a thin hairy peach peel?
Does that taste afterall?
Is'nt the fruit itself not better in a beer?




Peel Peach will be for to add a flavor distinct and tasty.
but without identifying which fruit was adding.

and the brown sugar, I think it will give a flavor of spices.

I bought the book "Brew with wheat", and there I found the information wich the mash at 44 ° C (20min) produce aromas of clove ... it will also be present in my BLOND

and yeast?

could I mischaracterize this beer how BLOND ALE? :weetniet:

William

I don't know how much 10 grams of kardemom is but for 20 liter you will not need much more then say a half to one piece (1 - 3 grams?). Be carefull, too much is awfull

JWVG

You need to have WAAAAAAAAAAAAAAAAAAAAAAAAAAAAY less than either 10 or 1 grams. Use one to a half pod, which should be much less than a gram. Kardemom is awful in too high quantities....

 :degroeten: JW.

PS I'm in for everything, but are you sure you don't mean orange ('laranja' in Portuguese) peel instead of peach ('pessego' in Portuguese)peel? You might want to check the translation.....

William

Citaat van: JWVG op 15-07-2010  16:14 uPS I'm in for everything, but are you sure you don't mean orange ('laranja' in Portuguese) peel instead of peach ('pessego' in Portuguese)peel? You might want to check the translation.....

checking translations.......perhaps Wamser means koriander in stead of kardemom?

Wamser

uhhh ... OK.

I Will eliminate kardemom ...
What about a vanilla bean (1gr)?
http://www.simplesmentedelicia.com/wp-content/uploads/2008/10/foto1a.jpg

peach skin
http://extension.usu.edu/fsne/images/uploads/fruits%20and%20vegetables/peach.jpg

I think about it to give more flavor and complexity .. :denken:
the yeast of White Labs 530 (Westmalle) is a good option? :gistsmile:

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