Sweetheart Blonde NHC 2004

Rob Beck

Blonde Ale

for 5 U.S. gal (19 L)

Ingredients

            6.5       lb (2.95 kg) Cargill Special Pale two-row malt

            3.0       lb (1.36 kg) Klages/Great Western pale malt

            0.75     lb (340 g) Weyermann caramel foam malt

            0.5       lb (227 g) MidAm white wheat malt

            0.5       lb (227 g) Weissheimer Vienna malt

            0.125  oz (3.5 g) Mittelfruh whole hops, 4.1% alpha acid (55 min)

            0.75     oz (21 g) US Tettnang whole hops, 6.5% alpha acid (55 min)

            0.5       oz (14 g) Mittelfruh whole hops, 4.1% alpha acid (10 min)

            0.25     oz (7 g) Simcoe whole hops, 15.3% alpha acid (dry)

            0.25     oz (7 g) Mittelfruh whole hops, 4.1% alpha acid (dry)

            Wyeast No. 1056 American ale yeast

            Forced CO2 to carbonate

            Isinglass and Polyclar to clarify

Brewer’s Specifics

            •          Original specific gravity: 1.054

            •          Final specific gravity: 1.012

            •          Boiling time: 65 minutes

            •          Primary fermentation: 12 days at 68° F (20° C) in glass

            •          Secondary fermentation: 3.5 days at 67° F (19° C) in glass

            •          Tertiary fermentation: 15 days at 30° F (-1° C) in glass

Directions

Mash grains at 132° F (56° C) for 10 minutes. Raise to 153° F (67° C) and hold for 40 minutes. Raise to 157° F (69° C) for 43 minutes. Mash out at 168° F (76° C) for 27 minutes.

Judges’ Comments

“Not a bad example, but the malt/hop is balanced and should lean toward malt.”

“Very well made. The malt/hop balance is very good. The citrus hop helps balance malt.”