Cashmere Blonde Ale - Beer Recipe - Brewer's Friend

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Cashmere Blonde Ale

177 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Rating:
3.00 (1 Review)

Hop Utilization: 98%
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday August 29th 2021
1.054
1.010
5.8%
24.6
4.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Rahr - Standard 2-Row7 lb Standard 2-Row 36.8 1.8 95.2%
0.35 lb Briess - Caramel Malt - 10L0.35 lb Caramel Malt - 10L 35.4 10 4.8%
7.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cashmere10 g Cashmere Hops Pellet 8 Boil 60 min 15.39 16.7%
30 g Cashmere30 g Cashmere Hops Pellet 8 Boil 5 min 9.21 50%
20 g Cashmere20 g Cashmere Hops Pellet 8 Dry Hop 4 days 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.13 tsp Baking Soda Water Agt Mash 1 hr.
0.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.38 tsp Gypsum Water Agt Mash 1 hr.
0.75 tsp Lactic acid Water Agt Mash 1 hr.
0.75 tsp Irish Moss Fining Boil 15 min.
0.38 tsp Yeast Nutrient Other Boil 15 min.
0.22 ml Lactic acid Water Agt Sparge 10 min.
0.35 ml Brewers Clarex Fining Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.2 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Mash Infusion 163 °F 152 °F 60 min
7 qt Dunk sparge Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.22 g | 24.9 qt) 5.17 20.7  
Mash volume with grains (equipment estimates 6.81 g | 27.2 qt) 5.76 23  
Grain absorption losses -0.92 -3.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.05 g | 20.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.17 20.7
Equipment Profile Used: System Default
 
Notes

-- Add Water Agt ingredients to mash water while heating to strike temperature.
-- Add additional lactic acid to sparge water while heating to 170F. No additional salts are added to the sparge water, which is the same source water used for the mash (Chippewa Springs).
-- Mash pH calculated to 5.4 based on grain + mash water (11 qt).
-- Add Irish moss and yeast nutrient 15 minutes before the end of boil.
-- Add Brewers Clarex to the primary fermentor with the yeast.
-- Add dry hops to secondary fermentor 3-5 days before bottling.
-- Secondary fermentor is a 5-gallon Big Mouth Bubbler with a Depth Charge insert.
-- Transfer beer to bottling bucket with a sanitized muslin mesh grain/hop bag attached to the auto-siphon outlet hose to catch any hops that escape the Depth Charge.

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  • Last Updated: 2021-10-04 00:12 UTC