Palisade Blonde PM w/Late Extract Addition

[Brewbirds]

Here is our single hop Palisade. This is the one JoeChiante liked best. Please note anything you see that might help others who want to brew this.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: T1.1 Palisade Blonde
Brewer: Brewbirds
Asst Brewer: RED N23
Style: Blonde Ale
TYPE: Partial Mash
Taste: (30.0) 5/5/13 Ready. Nice aroma lemon/berry. Low carb. 4/5

Recipe Specifications
--------------------------
Boil Size: 2.52 gal
Post Boil Volume: 1.56 gal
Batch Size (fermenter): 2.50 gal
Bottling Volume: 2.31 gal
Estimated OG: 1.046 SG
Estimated Color: 3.3 SRM
Estimated IBU: 25.4 IBUs
Brewhouse Efficiency: 84.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.50 gal Lago Vista Water 1 -
4.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 2 7.7 %
4.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 3 7.7 %
1 lbs 8.0 oz LME Pilsen Light (Briess) (2.3 SRM) Extract 4 46.2 %
0.25 oz Palisade [7.50 %] - Boil 60.0 min Hop 5 14.8 IBUs
0.25 oz Palisade [7.50 %] - Boil 15.0 min Hop 6 7.3 IBUs
1 lbs 4.0 oz LME Pilsen Light (Briess) [Boil for 10 m Extract 7 38.5 %
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 9 -
0.25 oz Palisade [7.50 %] - Aroma Steep 15.0 min Hop 10 0.0 IBUs
1.0 pkg Mauribrew Y514 - English Ale Yeast (AB M Yeast 11 -
0.25 oz Palisade [7.50 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs
24.00 Items Bottle Caps (Bottling 1.0 mins) Other 13 -


Mash Schedule: Andy Partial Mash
Total Grain Weight: 3 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Steep Grains Add 2.00 qt of water at 161.7 F 155.0 F 55 min
Sparge Grain Bag Add 2.00 qt of water and heat to 175.0 175.0 F 1 min

Sparge: Batch sparge with 1 steps (Drain mash tun, ) of 170.0 F water
Notes:
------
Heat 2 QT H2O @ 165F, Pot1. Steep 8 oz 50% Vienna/2-Row mix, 55 min @155F, sparge 2 QT @ 170F, remove bag. Mashout 149F. Add 1.25 lb early LME (400 ml). Stir to hot break. Hold 1 Qt H2O near boiling for boiloff replacement.
NOTE: This water addition to keep wort near preboil gravity/volume (1.035/1.5qt). Used: 2c @46 min, 2c @26 min.

Hops schedule: PALISADES 100%
BOIL 60/15 Also nutrient 15/whirfloc 5.
FLAMEOUT Steep 15/Commando 5 day. Also late LME 1.5 LB (475ml).
Moved to ice bath 7.5 min into hops steep.
NOTE Experienced cold break in icebath @ 120F

MAURIBREW Y-15 English Ale 10 grams
This yeast has very high flocculation properties. It is also a rapid fermenter at warm ambient temperatures, resulting in a typical fermentation time of between 3 and 7 days.
With its high temperature tolerance this ale yeast can ferment from 59°F up to 90°F (15-32°C) with desirable flavor characteristics resulting in the 61-75°F (16-24°C) range.
Flocculation: High
Attenuation: High
Ideal Fermentation Temperature: 61-75°F (16-24°C)
Alcohol Tolerance: 9.5%

Rehydrate 1 Cup H2O@ 95F +/- 20F w/in 15 min. Pitch w/in 40F of wort temp. Ferment 69-89F Ideal 72F
Add 1 qt H2O @39F, wort @ 80FT, Pitched yeast 86F in wort 77F, Fill LBK#2 to top of "Quart"-line.
3/30/13 PITCHED 1.050/1.053adj@ 77F. 3/30/13 PITCHED 1.050/1.053adj@ 77F. 4/17/13 FG 1.013/1.015adj @ 75F
COLDCRASH SECONDARY "A" .
4/21/13 Priming Sugar 1.77 oz. / 20+1 trub 12 oz SNPA bottles, Red Caps. 1.97 gal

Created with BeerSmith 2 - http://www.beersmith.com

[teutonic terror]

Thanks Brewbirds!

[BB2]

I was checking in about the Brewbirds' new Torpedo experiment and this oldie by my sis popped up.
Very Cool.
The Paliblond is a good one and it just so happens our first brew in getting the '17 pipeline back up.
Try It. You'll Like It.

PS We change to using DME now. PPS Can't find Mauribrew any more - used Notty. But if anyone knows where to get Mauri I want a bunch of it!

[John Sand]

Wow, flashback!
I read the title, and thought Palisades, the New Jersey cliffs instead of the hop. Maybe even the former amusement park.

[mashani]

PPS Can't find Mauribrew any more - used Notty.

As far as I know Mauribrew is exactly the same yeast as Coopers Ale Yeast.

It's pretty clean, high floc, cleaner at higher temps then Notty (but Notty is cleaner and more lager like at low temps).

Mauribrew / Coopers Ale yeast don't like it below 64 so much (tosses enough acetaldehyde that it bugs the crap out of me, but I'm a super taster so YMMV), where Notty is fine lower then that.

There's nothing wrong with Coopers Ale yeast at real ale temps.

That said I like Muntons Gold better then Coopers, but Muntons Gold has English yeast flavors. It's not as "clean". So it depends on what you want.