Named after the Elbow salmon crown water stretch, beautiful spot.
OG came in at 1.057
Split the batch in two, 2nd half is fermenting with 497 Mauri Australia Lager Yeast.
Recipe: Elbow Blonde v1.0
Brewer: Pierre Gagnon
Style: Blonde Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 55.01 l
Post Boil Volume: 50.74 l
Batch Size (fermenter): 45.00 l
Bottling Volume: 42.16 l
Estimated OG: 1.052 SG
Estimated Color: 12.4 EBC
Estimated IBU: 28.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 EBC) Adjunct 1 2.2 %
18 lbs Pale Malt, Maris Otter (5.9 EBC) Grain 2 78.6 %
1 lbs 12.8 oz Carafoam (3.9 EBC) Grain 3 7.9 %
1 lbs 9.6 oz Caramel/Crystal Malt - 30L (59.1 EBC) Grain 4 7.0 %
1 lbs Corn Sugar (Dextrose) (0.0 EBC) Sugar 5 4.4 %
1.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 15.2 IBUs
0.60 oz Centennial [10.00 %] - Boil 40.0 min Hop 7 8.0 IBUs
0.75 oz Cascade [5.50 %] - Boil 20.0 min Hop 8 3.8 IBUs
0.75 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 1.2 IBUs
2.0 pkg American Ale (Wyeast Labs #1056) Yeast 10 -
0.50 oz Amarillo [9.20 %] - Dry Hop 12.0 Days Hop 11 0.0 IBUs
0.50 oz Centennial [10.0 %] - Dry Hop 12.0 Days Hop 12 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 22 lbs 14.4 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 27.91 l of water at 169.6 F 158.0 F 75 min
Sparge: Fly sparge with 39.06 l water at 168.0 F
