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Blonde Joke Blonde Ale

235.85 calories 24.49 g 12 oz
Beer Stats
Method: Partial Mash
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Rating:
41

Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday December 10th 2013
1.071
1.018
6.97%
20.16
5.22
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 56.9%
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light 42 2.5 28.5%
1.10 lb Belgian Candi Sugar - Clear/Blond1.1 lb Belgian Candi Sugar - Clear/Blond 38 0 10.4%
7 oz Belgian - Munich7 oz Munich 38 6 4.2%
10.54 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 15.94 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 4.22 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
0.5 gal mini-mash -- 152 °F 30 min
0.5 gal sparge grains, boil, add LME, top up to 3.5 gallons, boil, start hop schedule, add DME last 15 min of boil. Sparge 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

After mini-mash, add wort to boiling pot and bring to a boil, add LME, bring to a boil, add hops (follow hop schedule), add DME last 15 min of boil, flame out, cold crash and whirlpool. Transfer to fermenter, pitch yeast, ferment 14 days, transfer to secondary (14 days), add gelatin 3 days before bottling. Bottle condition 4 weeks. enjoy!!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-02-25 17:33 UTC
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Ram Hatley 02/25/2016 at 05:28pm



Ram Hatley 02/25/2016 at 05:33pm
4 of 5

I found this recipe when looking for a beer to incorporate persimmon pulp from my tree into. I added 2lbs of puréed raw pulp to the primary in the 3rd week and it went for one week longer than the recipe with the fruit addition. Fantastic beer! Thank you for laying the ground work. As a relative beginner without the gear for all grain, I found this to be a great recipe. Cheers!


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