Pat's Blonde - All Grain

Brew Date - 4/22/99

Batch Size = 5 US Gallons

Gravity
OG	1.044
FG	1.004
% ABV	5.1%

Malt, Grains, Adjuncts
Amount	Variety, Origin	Degrees L
7 Lbs	Scottish Organic Malt, 2 row	<10L
8 ounces	Munich Malt	unknown

Hops (Estimated IBU = 40)
Variety, Style, Origin	Ounces	Boil Time	% A
Cluster Pellets, C&B	1 oz	60 min	9%
Cascade Leaf, LDL	1 oz	10 min	5%
Cascade Leaf, LDL	3/4 oz	Dry Hop	5%

Yeast
Amount	Brand, Style	Date
1 Pkg	Danstar Nottingham - Dry	4-23-99

Additives and misc. Ingredients
Amount	Ingredients/Procedure	Boil
1 tsp	Irish Moss	15 min

Procedure:
Add 2 gallons 150°F water to grains. Result 135°F mash, hold for 30 minutes.
Mash pH=5.3
Raise mash temp to 150°F hold for 2 hours.
Raise temp to 168°F hold for 20 minutes.
Sparge with 4 US Gallons168°F water.
Yield ~6 US Gallons.
Boil for 75 minutes.
Bitter hops at 60 minutes.
Flavor/Aroma hops at 10 minutes.
Chill with immersion chiller.
Aerate cool wort with "Air Tube"
Pitch yeast at 65°F
Primary for 5 days at 65°F in glass carboy.
Secondary for 10 days with dry hops in bag in stainless steel keg.
Force carbonate and drank on 5-8-99.
Notes:
This was a very light yellow color with a beautiful thick white foam head that you could almost walk on. It had a very distinct Cascade aroma and was not overly bitter. This beer was brewed to be consumed by the public at the1999 UNYHA annual homebrew contest. I tried to make a low hopped citrusy ale that my wife would like and ended up with a very nice and refreshing brew. Many of the ladies at the contest loved the brew, in fact it was all gone before the night was half over. I also had many requests for the recipe. I would have liked to age it a bit longer as there was a bit of a chill haze to it. I will definitely be making this brew again.

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