Puppy Monkey Baby

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		Color
Measured OG:		1.040		Measured FG:		1.008
ADF:		80		Measured ABV:		4.2%

Ingredients

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

Mash Steps

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

Recipe Notes
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 ...