Big Brew 2013 Recipe: More Fun Blonde Ale
Each year on the first Saturday in May, homebrewers unite non-brewing and brewing friends and family to celebrate National Homebrew Day, joining with thousands of homebrewers from around the world in brewing the same recipes and sharing a simultaneous toast at noon Central Time.
Before the event, participants that are planning BIG BREW events register their site on this web site. These registered sites help the American Homebrewers Association track how many participants celebrated the event. Event results are posted a few weeks after the event on the AHA Big Brew page.
Recipe for 5 gallons (18.9 L)
8.5 lb (3.86 kg) German Pils malt
2.0 lb (0.9 kg) American pale malt
13.0 oz (369 g) dextrose (corn sugar)
0.5 oz (14 g) Northern Brewer hops, 9% a.a. (60 min)
0.6 oz (17 g) Northern Brewer hops, 9% a.a. (20 min)
0.7 oz (20 g) Willamette hops, 5% a.a. (20 min)
0.5 oz (14 g) Willamette hops, 5% a.a. (0 min)
White Labs WLP530 Abbey Ale yeast OR
Wyeast No. 3787 Trappist High Gravity yeast
Mash grains at 152°F (67°C) for 60 minutes. Batch sparge at 168°F (76°C). Bring to a rolling boil and add 13.0 oz (369 g) dextrose. Boil 90 minutes and add hops at specified intervals from end of boil. Chill wort to 65°F (18°C) and pitch yeast. Ramp temperature to 75°F (24°C) over 36 hours. Finish fermentation at 75°F (24°C). Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.
Boil Time: 90 minutes
Original Gravity: 1.065 (15.9° P)
Final Gravity: 1.015 (3.8° P)
Brewhouse Efficiency: 75%
8 lbs (3.63 kg) pale malt extract syrup
Add malt extract syrup and 13.0 oz (369 g) dextrose to 2.5 gallons of hot water, stir until totally dissolved. Bring to a rolling boil for 60 minutes. Add hops at specified intervals from end of boil. Strain wort into sanitized fermentation vessel with 2-3 gallons (7.6-11.4 L) of pre-boiled and chilled water for a total volume of 5 gallons (18.9 L). When temperature reaches 65°F (18°C), pitch yeast. Secure air lock or blow-off tube. Bring temperature up to 75°F (24°C) over 36 hours. Finish fermentation at 75°F (24°C). Keg at 2.5 volumes of CO2or bottle condition with 4 oz (113 g) corn sugar