Codename : Mountain Portage Blonde Alethorpe

Just like my last Blonde Ale, this simple recipe was chosen to fine tune my brewing style, as I have switched to using a propane stove outdoors. 

Ingredients

• 1 Lb 10 oz Maris Otter Malted Barley
• 2 oz Munich II (9L)
• 1 oz Rye Malt
• 0.2 oz East Kent Golding hops at 60 minutes
• 0.1 oz East Keng Golding hops at 10 minutes
• ¼ Whirlfloc tablet at 10 minutes (optional)
• 0.1 oz East Kent Golding hops at 0 minutes
• 4 ml Nottingham dry yeast

Anticipated IBU : 22
Anticipated ABV : 4.5%
Target OG : 1.046
Target FG : 1.011
Brewhouse (in)efficiency : 65%

• Prepare 6L strike water, 154F.
• Add the grains to the bag.
• Calibrate sonic screwdriver.
• Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for a minimum SG 1.036
• Lift the bag out, allow it to drip into the pot. Capturing every bit of potential sugar is good.
• Bring wort up to 205F.
• Set the timer for 60 minutes. Add hops and Whirlfloc at the prescribed time above.  Looking for a minimum SG 1.045
• Sanitise everything required for fermentation.
• Cool to room temp, an ice-bath or a snowbank work effectively
• Prepare yeast mixture.
• Add wort to the jug. Pitch yeast
• Store in a cool place for primary fermentation for 14-21 days.

Bottling Day

• Sanitise everything required for bottling.
• Transfer from carboy to bottling pot.
• Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
• Bottle.
• Preferably conduct bottle conditioning for at least 4 weeks. 

Brew Notes

• Pre-boil SG was 1.036, post-boil SG was 1.044

Tasting notes to follow

Brew day : 16-Jun-2022
Bottling day : 30-Jun-2022