C-Hop Blonde - Beer Recipe - Brewer's Friend

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C-Hop Blonde

134 calories 13 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 134 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Saturday August 1st 2020
1.041
1.009
4.3%
23.0
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb US - Pale 2-Row15 lb Pale 2-Row 37 1.8 84.5%
1.25 lb American - Carapils (Dextrine Malt)1.25 lb Carapils (Dextrine Malt) 33 1.8 7%
1 lb American - Vienna1 lb Vienna 35 4 5.6%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 2.8%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 55 min 9.51 25%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 35 min 8.05 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 20 min 4.12 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 1.36 25%
2 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
10 gallons RO, 4 gallons LA tap water.
1/2 campden tablet, 1 tsp Gypsum, 1 tsp CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 gal Steeping 150 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.89 gal (71.56 qt). Suggest reducing initial strike volume to 10.58 gal (42.32 qt) and adding 5.89 gal (23.56 qt) sparge/top-off. 16.47 65.9  
Strike water volume (equipment estimates 15.04 g | 60.2 qt) 16.47 65.9  
Mash volume with grains (equipment estimates 16.46 g | 65.9 qt) 17.89 71.6  
Grain absorption losses -2.22 -8.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 16.47 65.9
Equipment Profile Used: System Default
 
Notes

Splitting batch into two fermenters, Nottingham in one, Philly Brew lactic acid producing yeast in the other. May dry hop the Nottingham, will fruit the sour. Also add some lactic acid to pre-acidify the wort of the sour.

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  • Last Updated: 2020-08-01 18:10 UTC