Blonde Bombe 6B

Catching up on my notes here, I'm a tardy tardy boy. Someone should beer me!

Info:

• Brewer: Ryan
• Mash: british straight infusion
  
• Date: 04/04/2009
• Size: 10 gallon post-boil

Grain Bill:

• 16lb pale 2 row malt
• 2lb Munich
  
• 1lb Crystal 20L
  
• 1lb Malted Wheat
  

Yeast:

• Safale US-05
  

The Mash:

• Add 190F water to 152F rest 70 minutes
  
• sparge with 180F
• collect 12 gallons
  

The Boil (60 minutes):

• 2.25oz Williamette (5.2aau) @ 60
  
• 1.0 oz Williamette (5.2aau) @ 20
  

The Finish:
OG: 1.050
FG: 1.001 (can you say attenuated? I knew you could). Works out to about 6.4%abv, hence the Bombe part!

Its a little to red, but not bad overall. The malt really comes through nicely considering how light and attenuated it is.

Double Play Wheat

Info:

• Brewer: Chris
• Mash: hybrid cereal mash
  
• Date: 12/15/2008
• Size: 9.5 gallon post-boil

Notes:

• Mash based on Ryan's Wit
• To kill two birds with one stone, I made a large batch of a wheat beer... the first half fermented with a American wheat yeast and will have apricot puree added to it to make a fruit beer. The second half received a pound of Belgian blonde candi sugar and some funky Belgian yeast (read: brettanomyces)
• Hops were all homegrown
  

Grain Bill:

Cereal Mash

• 3lb unmalted wheat
• 2lb Briess organic 2-row

Main Mash

• 3.5lbs red wheat malt
• 4.5lbs white wheat malt
• 6lbs Briess organic 2-row

Yeast:

• Wyeast 1010 - American Wheat™
• Wyeast 3278 - Belgian Lambic Blend™

The Mash:

• Dough in both mashes to a protein rest
• Let cereal mash sit 15 minutes
• Raise cereal mash to 154F via direct heat (STIR!!)
• Let cereal mash sit 30 minutes
• Raise cereal mash to a boil (STIR LIKE MAD!!)
• Boil cereal mash 15 minutes (STIR LIKE YOUR LIFE DEPENDS ON IT!!)
• Add cereal mash back to main mash, this should raise it to 154F, add extra water if necessary, but if you do your math right this is not needed
• Mash until conversion is complete
• Sparge with 180F
  

The Boil (90 minutes):

• 2.0oz Tettnanger @ 60
  
• 1.25oz Tettnanger @ 10
• took half of the wort for batch #1 after 90 minutes
  
• then added 1 pound of blonde candi sugar and boiled another 10 minutes for batch #2
  

The Finish:

• Batch #1 OG: 1.048
• Batch #2 OG: 1.058
• Apricot puree will be added to batch #1 in secondary.

6B - Sweet Blondie Ale

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 5/4/2008
• Size: 6 gallon post-boil

Notes:

• The name is a nickname for my son Noble, who has long blonde hair :)
• Recipe is from the 2008 Big Brew Day, which was called "Fill in the Hop Blonde Ale," and it got filled in with Cascade because that's what I have a lot of sitting around. I also substituted crystal 20L for the aromatic because it's what I had/could find.
  

Grain Bill:

• 9lb Briess Organic 2-row malt
• 1/2lb Briess 20L crystal malt
  
• 1/2lb Gambrinus honey malt
  

Yeast:

• Wyeast 1056 - American Ale™
• Starter made on previous day using light DME
  

The Mash:

• dough in
  
• 11qt @ 176F
• settles @ 152F
  
• rest for 60 minutes
• mash out
  
• 8qt @ 212F
• settles at 167F
• sparge
• 14qt @ 180F

The Boil (60 minutes):

• 1.0oz Cascade (4.0aau) @ start of boil
  
• teaspoon of Irish moss @ 15
  
• 0.5oz Cascade (4.0aau) @ 10
  
• Total: 18 IBU(ish)

The Finish:

• OG: 1.047
  
• To be dry hopped with 0.5oz Cascade (4.0aau) in secondary