Blonde Ale

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Club Blonde Ale
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 7.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.047 SG
Estimated Color: 3.2 SRM
Estimated IBU: 23.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
4.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -            
2.50 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -            
10 lbs                Canada Malting Co. 2-Row  (1.8 SRM)    Grain         3        100.0 %      
0.50 oz               Centennial [10.00 %] - Boil 60.0 min     Hop           4        17.2 IBUs    
0.50 oz               Centennial [10.00 %] - Steep/Whirlpool   Hop           5        6.6 IBUs     
1.0 pkg               California Ale V (White Labs #WLP051) [3 Yeast         6        -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 10 lbs
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Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 13.50 qt of water at 162.6 F                     150.0 F       60 min       
Mash Step               Add 8.00 qt of water at 204.1 F                      168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.07gal) of 168.0 F water
Notes:
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4/16/17: Made a starter

4/18/17: Brewed. Mash temp was slightly high at 152F, added a little cool water to bring it down.

Got 7 gallons of 1.040 wort into kettle, started boil and added leaf hops.

At flameout, added remaining leaf hops and stirred every couple of minutes. Got ~5.6 gallons of 1.052 wort, a bit higher OG than predicted.

Cooled to 100F, racked clear wort, leaving dense pile of hops and cold break in the kettle. Got ~5.25 gallons into fermenter. Placed fermenter in temp-controlled fridge with 65F as target temp.

4/19/17: Oxygenated 40 seconds, pitched starter. By 6pm, krausen was starting to form.