Blonde Ale - Beer Recipe - Brewer's Friend

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Blonde Ale

150 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Hunter F
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Wednesday December 23rd 2020
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1.046
1.009
4.9%
23.6
4.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Brewers Malt 2-Row6 lb Brewers Malt 2-Row 37 1.8 75%
1 lb Avangard - Pilsner1 lb Pilsner 37.3 1.7 12.5%
12 oz Avangard - Light Munich12 oz Light Munich 37 8 9.4%
4 oz Briess - Victory Malt4 oz Victory Malt 34.5 28 3.1%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 16.68 50%
1 oz Yakima Chief Hops - Centennial1 oz Centennial Hops Pellet 9.3 Boil 5 min 6.87 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3.50 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
6 tsp Yeast Nutrient Other Boil 10 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
10 ml Biofine Clear Fining Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Hunter’s RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 0 0 35 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 152 °F 152 °F 60 min
Mash out Temperature 152 °F 168 °F 15 min
3.4 gal Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.39 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.39 qt/lb 2.78 11.1  
Mash volume with grains 3.42 13.7  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.55 g | 22.2 qt) 4.97 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

1L starter with 1 pack of yeast. Ferment at 65F for 2 days, 67F for 2 days then finish fermentation at 69F.

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  • Last Updated: 2021-01-29 21:19 UTC