Puppy Monkey Baby
Brewed: 11/22/2020 Kegged: 12/4/2020
2020 wasn't great. COVID sucked. Murder Hornets sucked. Racism, and police brutality sucked. Riots sucked. Forest fires sucked. Not being able to go to concerts, movies, sporting events, and beer festivals sucked. Travel restrictions sucked. The election sucked.
Shelter in Place sucked. Remote learning sucked.
It just wasn't a very good year.
On the plus side, I was able to brew a lot. I had lots of homebrewed beer in 2020.
Some might say I had too much, but those people would be wrong.
Around Thanksgiving of 2020, I decided I wanted to brew a super simple, low alcohol, but hopefully delicious ale.
I came up with this recipe to be my forth batch of beer on my Anvil Foundry.
Why did I name it "Puppy Monkey Baby". I don't know. I just thought it would be a funny beer name.
I have a weird sense of humor.
Puppy Monkey Baby is an easy drinking blonde ale designed to be drunk in quantity without making me too sleepy.
We'll see how I did in a couple of weeks.
For more information on this beer, see Sheppy's Blog: Puppy Monkey Baby.
| Puppy Monkey Baby --- Batch 1 |
| Style | Blonde Ale | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 6.57 gal | |||
| Brewhouse Efficiency | 68.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.040 SG | Estimated FG | 1.009 SG | ||||
| Recipe Bitterness | 21.9 IBUs (Rager) | Alcohol by Volume | 4.1 % | ||||
| BU : GU | 0.544 | ||||||
| Recipe Color | 5.2 SRM |
|
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| Measured OG: | 1.040 | Measured FG: | 1.008 | ||||
| ADF: | 80 | Measured ABV: | 4.2% |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 7.23 gal | Denver, Colorado | Water | 1 | - | - |
| 5.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 2 | - | - |
| 3.00 g | Calcium Chloride (Mash) | Water Agent | 3 | - | - |
| 2.00 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 4 | - | - |
| 8 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 5 | 88.9 % | 0.63 gal |
| 12.0 oz | Honey Malt (25.0 SRM) | Grain | 6 | 8.3 % | 0.06 gal |
| 4.0 oz | Rye Malt (4.7 SRM) | Grain | 7 | 2.8 % | 0.02 gal |
| 1.000 oz | Magnum [11.20 %] - Boil 25.0 min | Hop | 8 | 19.1 IBUs | - |
| 1.00 Items | Whirlfloc Tablet (Boil 10.0 mins) | Fining | 9 | - | - |
| 1.00 tsp | Yeast Nutrient (Boil 10.0 mins) | Other | 10 | - | - |
| 1.000 oz | Crystal [4.00 %] - Boil 5.0 min | Hop | 11 | 2.8 IBUs | - |
| 1.0 pkg | Nottingham (Danstar #-) [23.66 ml] | Yeast | 12 | - | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 28.93 qt of water at 158.0 F | 152.0 F | 45 min |
| Heat | Heat to 158.0 F over 10 min | 158.0 F | 15 min |
| Mash Out | Heat to 170.0 F over 7 min | 170.0 F | 10 min |
If steeping, remove grains,
and prepare to boil wort
From Denver Water, water additions put the water profile at:
Ca=104,Mg=16,Na=21,SO4=181,Cl=76,HCO3=104
Brew as directed from recipe.
Cool wort to as close to 60 degrees as possible.
Ferment at 60 for a day and let rise to mid 60's for the rest of the week. Then let the temperature go where it wants.
Keg carbonate.
Brewing Record
| Brew Date: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.036 SG) | Pre-boil Vol | (6.57 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
| Day ... | ||||||