OnTap Magazine

THEYEAST • Fermentis US-05, because we want a clean fermentation profile. • LalBrew Nottingham™, because we want a clean fermentation profile. • AEB Fermoale AY4 – for a clean fermentation profile. Note: Calculate the exact salt additions required for your water volume with the following equation: g salt required + g indicated above for 30L* L of water you use ( ___________________ ) 30 AMERICAN BLONDEWATER PROFILE American Blond is an easy-drinking, medium to light bodied, and balanced beer, that should have a water profile tomatch. That being said, we prefer our American-style Blond on the crispier, drier side and therefore usemoderately hard (184 ppm as CaCO3) water with a sulphate:chloride ratio of 2.0 that leans towards the hoppy side. You also want to keep your residual alkalinity low (-36 ppmCaCO3) for this light-coloured beer to ensure a mash pH just below 5.3. Note: no acids or acidulated malts used. Should you prefer your American Blond slightly maltier you can reduce the gypsum addition to 3.0g and omit the baking soda, to give you a softer, more balanced profile. Water profile used (in ppm): Ca 60 Mg 5 Na 10 SO 4 100 Cl 50 HCO 3 10 Acquired through the addition of the following salts to 30L of RO water: Baking soda 0.3g CaCl 2 3.0g Gypsum 4.55g Epsom 1.8g by Dr Hennie Groenewald EDITOR'S RECIPE SHORT AND SHODDY SOUTHERN PASSION BLONDE Type: All Grain Batch Size: 20.00 L Boil Size: 24.50 L Boil Time: 45 min . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Water additions: 30L 0.3g Baking soda 3.0g Calcium chloride 4.5g Gypsum 1.8g Epsom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Water additions: 30L (Alternative for more malt-forward version.) 3.00g Calcium chloride 3.00g Gypsum 1.8g Epsom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mash Ingredients: 4.00kg Pilsner Malt (2 Row) 150 grams Melanoidin / Biscuit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mash Steps: Mash at 66 o Celsius for 60 mins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Boil – 45mins 1.2g Southern Passion (10.8%) @ 45 mins(1.6 IBUs) 4.0g Southern Passion (10.8%) @ 30 mins (4.3 IBUs) 30g Southern Passion (10.8%) @ flameout (8.4 IBUs) Ferment for 10 days @ 20 o Celsius and cold crash for 2 days. ontapmag.co.za | Spring 2023 | 61