saltaire blonde extract

[lee1]

help please looking for a extract version of saltaire blonde cheers lee

[seymour]

It sounds like you already saw this all-grain recipe, but here it is in case that helps at all. It's not the brewery's own recipe, but it was viewed by them and fine-tuned a little based on their specific feedback. I'm pretty sure it's as close as we'll get using public information.

SEYMOUR SALTAIRE BLOND CLONE (update)
All-grain recipe
6 US gallons = 5 imperial gallons = 22.7 liters

GRAINBILL:
85% = 6 lbs 15 oz = 3.15 kg, Low-Color Pearl Malt (can substitute Maris Otter)
10% = 13 oz = 369 g, Torrified Wheat
5% = 7 oz = 198 g, CaraPils/Dextrin

SAAZ HOPS:
.8 oz =23 g, 75 minutes remaining
.8 oz = 23 g, 45 minutes remiaing
1 oz = 28 g, 5 minutes remaining, steep for 20-30 minutes before chilling

Mash at 150°F/66°C for 90-120 minutes, or until thoroughly converted

75 minute boil

Yeast: Thwaites top-fermenting strain, perhaps similar to Whitbread-B (sold as Wyeast 1098, White Lab WLP007, Safale S-04, or Youngs) Ferment at 62-68°F/16-20°C

Prime with ¾ cup white sugar, boiled with a bit of water

Store bottles 1 week at fermentation temperature, then 3 weeks at 40-50°F/4-10°C.

Stats assume 80% mash efficiency and 75% yeast attenuation:
OG = 1.040
ABV = 4%
IBU = 20
Color = 3°SRM/6°EBC

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As far as an extract recipe, I can think of several options:

1. If you can source them, simply mix 85% pale extract, 10% wheat extract, and steep 5% CaraPils/Dextrin, or

2. most kits do not specify the ratios of their underlying ingredients, but in reality, most blond/blonde/golden ale recipes are along these lines, so you could try a reputable brand, then supplement Saaz hops, Thwaites yeast, and follow the rest of the latter steps above.

Best of luck!

[lee1]

thanks seymore that looks good enough for me i can only give it a go and take it from there cheers lee

[seymour]

Good deal, best of luck. I'm sure many fellow brewers would be thrilled to hear about your attempt, so keep us posted.

[lee1]

thanks seymore when i brew this i will put a name on my keg called seymore blonde will let you know as soon as i brew this cheers lee

[Uncle Joshua]

I used Safale US-05 for mine. turn out nice too.

[seymour]

I used Safale US-05 for mine. turn out nice too.

I'm sure it did. I'm not trying to start an argument, but Lee, I would urge you not to use the US-05/Chico American ale strain, as it would attenuate a little higher and finish a little drier than you want, thus stripping away the malt, yeast esters, and mouthfeel subtleties this recipe is all about. Stick to your guns with a true English ale strain. Even Nottingham would be a little better than US-05, in my opinion.

[ArmChair]

I'm going to brew this tomorrow as my first BIAB brew,
I'm using an elecrium boiler which I think is 25liters and I woud like enough wort for a 23 liter brew,

How much water should I start with in the bolier before adding the grain?

[seymour]

I don't use the BIAB method, and haven't even read much about it, so hopefully I won't steer you wrong...BUT generally speaking, you want to place your grainbill in the vessel first to prevent loss of flour, uneccessary oxidation, etc, then add the water to the grain. This also gives you more control over the temperature: you can measure the resulting equilibrium as you add water in case you need to cool or warm the water before maxing-out your capacity.

Whatever the case, good luck and happy brewing!

[jaberry]

I don't use the BIAB method, and haven't even read much about it, so hopefully I won't steer you wrong...BUT generally speaking, you want to place your grainbill in the vessel first to prevent loss of flour, uneccessary oxidation, etc, then add the water to the grain. This also gives you more control over the temperature: you can measure the resulting equilibrium as you add water in case you need to cool or warm the water before maxing-out your capacity.

Whatever the case, good luck and happy brewing!

Other way round with BIAB generally seymour as it's all done in one pot you heat the water in the one pot then add the grain.

Djseaton join the baibrewer forum as well as Jim's and you'll find very useful spreadsheets (inc the new (and currently beta) biabacus) which will give you the volumes required

[ArmChair]

I don't use the BIAB method, and haven't even read much about it, so hopefully I won't steer you wrong...BUT generally speaking, you want to place your grainbill in the vessel first to prevent loss of flour, uneccessary oxidation, etc, then add the water to the grain. This also gives you more control over the temperature: you can measure the resulting equilibrium as you add water in case you need to cool or warm the water before maxing-out your capacity.

Whatever the case, good luck and happy brewing!

Other way round with BIAB generally seymour as it's all done in one pot you heat the water in the one pot then add the grain.

Djseaton join the baibrewer forum as well as Jim's and you'll find very useful spreadsheets (inc the new (and currently beta) biabacus) which will give you the volumes required

Cheers Jaberry,

I really dont know where to start with biabacus, ive just chucked this in the boiler, lets see what it turns out like