Blonde Dev. V1 - Beer Recipe - Brewer's Friend

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Blonde Dev. V1

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday July 3rd 2020
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by RustyBarrelHomebrewing

OG: 1.072 FG: 1.023 ABV: 6.4% IBU: 27

1.055
1.013
5.5%
29.5
7.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Blacklands - Silver Star 2-row5 lb Silver Star 2-row 35 4 46.5%
4 lb Blacklands - Pale Moon 2-Row4 lb Pale Moon 2-Row 37 4 37.2%
0.50 lb Briess - Bonlander Munich Malt 10L0.5 lb Bonlander Munich Malt 10L 35.9 10 4.7%
0.25 lb Briess - Carapils Malt0.25 lb Carapils Malt 34.5 1.5 2.3%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White 39.1 2.5 9.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Loral0.1 oz Loral Hops Pellet 11.75 Boil 60 min 5.14 5%
0.10 oz Mosaic0.1 oz Mosaic Hops Pellet 12.5 Boil 60 min 5.47 5%
0.20 oz Loral0.2 oz Loral Hops Pellet 11.75 Boil 15 min 5.1 10%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 12.5 Boil 15 min 5.43 10%
0.30 oz Loral0.3 oz Loral Hops Pellet 11.75 Boil 5 min 3.07 15%
0.30 oz Mosaic0.3 oz Mosaic Hops Pellet 12.5 Boil at 212 °F 5 min 0.11 15%
0.40 oz Loral0.4 oz Loral Hops Pellet 11.75 Whirlpool at 180 °F 0 min 2.5 20%
0.40 oz Mosaic0.4 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 2.66 20%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
38.05 ml Phosphoric acid Water Agt Mash 1 hr.
0.25 each Campden Tablet Water Agt Other 0 min.
1 each Whirlfloc Fining Boil 10 min.
5 g Fermaid O Other Primary 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 51.65 psi       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Strike 161 °F 154 °F 60 min
Starting Grain Temp: 78 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.7 18.8  
Mash volume with grains 5.56 22.3  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 2.97 g | 11.9 qt) 2.89 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.08 g | 24.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 4.53 g | 18.1 qt) 5 20  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.97 g | 19.9 qt) 4.5 18  
Total: 7.59 30.4
Equipment Profile Used: System Default
 
Notes

Experimental Brew to try using sake kasu produced by a local sake brewery. The goal is to have a fairly reasonable blonde ale as a backdrop to the kasu, with the hope that it will emphasize any possible rice, tropical, or fruity flavors.

This version is intended to work out the kinks in the base beer recipe, before I do a batch involving the kasu.

When I do use the kasu, I expect attenuation will be on the high end, due to the koji enzymes, and that this'll probably be a bit proofier than normal for a blonde ale; since my rig is a bit janky, and my efficiencies sometimes horrible, I'd rather overshoot than undershoot.

The grain bill was mostly purloined from Brulosophy's Best Blonde Ale (http://brulosophy.com/recipes/brulosophers-blonde-ale/), with some subs to use a "local" maltster (the Briess Munich is a stand-in for Blacklands Brown Field 10 Munich).

Loral and Mosaic were chosen to hopefully provide some fruit character without straying too far from blonde ale territory.

Voss should be fairly neutral, with light fruity esters, and should have quick turnaround time for fast iteration, which is all that's needed.

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  • Last Updated: 2020-07-10 20:50 UTC
  • Snapshot Created: 2020-07-03 18:13 UTC