Hoppy Blonde Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hoppy Blonde Ale

158 calories 16.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday August 31st 2021
1.048
1.012
4.7%
30.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 28.6%
10 lb US - Pilsner10 lb Pilsner 37.7 2.06 57.1%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 5.7%
1 lb American - White Wheat1 lb White Wheat 40 2.8 5.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.9%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7.3 Boil 60 min 13.71 14.3%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Boil 10 min 17.03 28.6%
4 oz Artisan - Simcoe4 oz Simcoe Hops Pellet 13.7 Dry Hop 0 days 57.1%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 161 °F 150 °F 60 min
8 gal Fly Sparge 170 °F 165 °F 75 min
Starting Mash Thickness: 1.49 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.49 qt/lb 6.52 26.1  
Mash volume with grains 7.92 31.7  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 7.53 g | 30.1 qt) 8.92 35.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 10 g | 40 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11 g | 44 qt) 10 40  
Total: 15.44 61.8
Equipment Profile Used: System Default
 
Notes

Heated 6.5 gallons of mash water (my well water with 2 tbs of Five Star 5.2 pH stabilizer) to 160 degrees F. Added grains and stirred well to mix. Mash temp settled at 153 degrees F and was maintained at that temperature for 60 minutes. Lautered until the runnings were clear and then began to collect wort while beginning fly sparging using 170 degree F spare water. Collected about 13 gallons of wort over a 75min period. Brought wort to a boil and added hops according to the recipe. Added 1 tsp yeast nutrient for final 10 minutes of the boil. Boiled for 60 min. Transferred (pumped) wort through counter-flow chiller into fermenter. Wort was 68 degrees F when oxygenated and yeast was pitched. O.G. was 1.048. Allowed to ferment at 68 degrees for 2 weeks. Dropped yeast and added 4 oz. Simcoe hops to fermenter. Allowed to dry hop for 5 days. Dropped hop residue and remaining yeast and transferred beer to 2, 5 gallon corny kegs. Final gravity was 1.012. Calculated ABV about 4.6%. Conditioned beer at 35 degrees F for 2 weeks and carbonated to about 2 volumes. Served. Pretty damn good!

Last Updated and Sharing
 
512
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-28 20:53 UTC