Lefty Blond - Beer Recipe - Brewer's Friend

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Lefty Blond

241 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 3.2 gallons (fermentor volume)
Pre Boil Size: 4.37 gallons
Post Boil Size: 3.37 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday March 28th 2021
1.073
1.015
7.7%
19.1
4.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 72.7%
0.50 lb Gambrinus - Wheat Malt0.5 lb Wheat Malt 35.9 2 6.1%
0.25 lb Aromatic Malt0.25 lb Aromatic Malt 35 20 3%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 12.1%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late fermenter addition) 46 0 6.1%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 3.1 Boil 60 min 19.08 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.3 psi       Temp: 36 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Vancouver (Seymour) 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 0 1 2 1 9.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.21 gal Strike 159 °F 150 °F 60 min
2.26 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.9 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.9 qt/lb 3.21 12.8  
Mash volume with grains 3.75 15  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 3.3 g | 13.2 qt) 2.26 9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.41 g | 21.7 qt) 4.37 17.5  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3.2 g | 12.8 qt) 3.37 13.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.37 g | 13.5 qt) 3.2 12.8  
Total: 5.46 21.9
Equipment Profile Used: System Default
 
Notes

Increase fermentation temp from 64f to 68f slowly over course of 1 week

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  • Public: Yup, Shared
  • Last Updated: 2021-03-29 18:21 UTC