House of Baratheon Blonde - Christmas Day, 2017
Conical
Another try at a simple blonde ale. I hope this tastes like I want these to taste as this is going to be my standard lager/kolsch/helles style beers.
Ingredients
23 lbs. UCM 2 row
1 lb. Munich malt type II
100 g Hallertauer - 3.8% AA - 60 min.
50 g US-05
100% RO water with brewing salts.
CA - 51
MG - 10
S04 - 71
CI - 69
4.5 ml lactic acid in mash only.
PH - 5.31 ( estimated )
MASH SALTS
1.8 g gypsum
3.6 g calcium chloride
3.6 g epsom salts
4.5 ml lactic acid
SPARGE SALTS
2.2 g gypsum
4.4 g calcium chloride
4.4 g epsom salts
O.G. - 1.049
F.G. - 1.010
% - 5
SRM - 3.6
BU - 22
NOTES
Nothing has really worked with this style. There always seems to be an off flavour somewhere. I went back to Kal's website and read the brew day step by step guide. I noticed I wasn't using any epsom salts for the MG level. I didn't always leave the salts out, just lately. I did it wrong. I didn't start with Epsom salt and when I got my numbers close, I quit. Not a good thing to do. I followed his steps to the letter and am hoping this style of beer will turn out the way it should as this is what I am going to brew for most of 2018. I used Kings Landings sparge water salts instead of blonde ale salts. No wonder it tastes like it does. Mr. screw up screws up again...
KEGGED ON JAN 7
Kind of salty and hoppy. This is from my stupid screw up of brewing salts. Private Reserve? God, I got a lot of them lately. Trub stinks. Not infected but a very yeasty and hop smell. Another shit beer.
ADDED GELATIN ON WED JAN 9.
Cleared up nicely, but the hops are on steroids with my AIPA water salts, well, at least half of them. No more screw ups for 2018 or ever.
23 lbs. UCM 2 row
1 lb. Munich malt type II
100 g Hallertauer - 3.8% AA - 60 min.
50 g US-05
100% RO water with brewing salts.
CA - 51
MG - 10
S04 - 71
CI - 69
4.5 ml lactic acid in mash only.
PH - 5.31 ( estimated )
MASH SALTS
1.8 g gypsum
3.6 g calcium chloride
3.6 g epsom salts
4.5 ml lactic acid
SPARGE SALTS
2.2 g gypsum
4.4 g calcium chloride
4.4 g epsom salts
O.G. - 1.049
F.G. - 1.010
% - 5
SRM - 3.6
BU - 22
NOTES
Nothing has really worked with this style. There always seems to be an off flavour somewhere. I went back to Kal's website and read the brew day step by step guide. I noticed I wasn't using any epsom salts for the MG level. I didn't always leave the salts out, just lately. I did it wrong. I didn't start with Epsom salt and when I got my numbers close, I quit. Not a good thing to do. I followed his steps to the letter and am hoping this style of beer will turn out the way it should as this is what I am going to brew for most of 2018. I used Kings Landings sparge water salts instead of blonde ale salts. No wonder it tastes like it does. Mr. screw up screws up again...
KEGGED ON JAN 7
Kind of salty and hoppy. This is from my stupid screw up of brewing salts. Private Reserve? God, I got a lot of them lately. Trub stinks. Not infected but a very yeasty and hop smell. Another shit beer.
ADDED GELATIN ON WED JAN 9.
Cleared up nicely, but the hops are on steroids with my AIPA water salts, well, at least half of them. No more screw ups for 2018 or ever.
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