Broken Bat Blond

Method: Extract
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 44% (steeping grains only)
Source: Evan Altman, credit to Casey Smith
Calories: 152 calories (Per )
Carbs: 16.9 g (Per )

Created Monday June 17th 2013

Original Gravity:

1.046

Final Gravity:

1.013

ABV (standard):

4.4%

IBU (tinseth):

19.4

SRM (morey):

4.4

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Dry Malt Extract - Light3 lb Dry Malt Extract - Light	42	4	46.2%
1 lb	Dry Malt Extract - Munich1 lb Dry Malt Extract - Munich	42	8	15.4%
1 lb	Rice Syrup Solids1 lb Rice Syrup Solids	37	1	15.4%
5 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - White Wheat 1 lb White Wheat	40	2.8	15.4%
0.50 lb	German - Carapils0.5 lb Carapils	35	1.3	7.7%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Celia0.5 oz Celia Hops	Pellet	4	Boil	60 min	7.88	14.3%
0.50 oz	Celia0.5 oz Celia Hops	Pellet	4	Boil	30 min	6.05	14.3%
0.50 oz	Celia0.5 oz Celia Hops	Pellet	4	Aroma	15 min	3.91	14.3%
0.50 oz	Celia0.5 oz Celia Hops	Pellet	4	Aroma	5 min	1.57	14.3%
1.50 oz	Willamette1.5 oz Willamette Hops	Pellet	4.5	Dry Hop	10 days		42.9%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Celia (Pellet) 1.9999999954251 oz Celia (Pellet) Hops	19.41	57.2%
1.50 oz	Willamette (Pellet)		42.9%
3.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
3 oz	Maple chips	Flavor	Primary	--
1 oz	Used bat wood chips	Flavor	Primary	--
0.50 oz	fresh lemon juice	Flavor	Primary	--
0.25 oz	lemon zest	Flavor	Primary	--

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	59 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 162 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

This is a relatively simple blond ale recipe very similar to a Slovenian blond, but with one small twist: use chips from broken bat, along with some standard maple chips. The chips, and/or tea made from them, should be added after primary fermentation has ended. Rinse wood chips to remove excess debris, then place in microwave-safe container, add water to cover the chips, then add lemon juice and zest and boil to sanitize. Allow this to sit for 10-15 to create a tea, then add entire mix to fermenter.

View Count: 1095
Brew Count: 0
Last Updated: 2013-06-17 18:15 UTC

View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!