Sophie's Blond Like No Other Ale - Beer Recipe - Brewer's Friend

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Sophie's Blond Like No Other Ale

166 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Jay Avrett
Calories: 166 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Sunday October 24th 2021
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1.051
1.007
5.8%
25.5
3.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Canadian - Pale 2-Row11 lb Pale 2-Row 36 1.75 95.7%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Charles Faram - Cashmere1 oz Cashmere Hops Pellet 8.5 Boil 60 min 24.14 62.5%
0.60 oz Tettnanger0.6 oz Tettnanger Hops Pellet 4.5 Whirlpool at 200 °F 10 min 1.35 37.5%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 g Potassium Metabisulfite Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.55 psi       Temp: 38 °F       CO2 Level: 3.2 Volumes
 
Target Water Profile
Hawkesbury Ontario City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 4 0 9 41 21.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 165 °F 152 °F 60 min
3 gal Batch Sparge 165 °F 150 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 164 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains (equipment estimates 3.74 g | 15 qt) 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.63 g | 22.5 qt) 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.77 3.1  
Going into fermentor 6.75 27  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Used the wort for (3) batches of beer using different yeasts.
SLU Brewing 2000 - Biochemistry of Brewing

-1st batch - 2.25 gal - pitched 1 pkg. of liquid White Labs California Ale V - WLP051
-2nd batch - 2.25 gal - pitched 1pkg. of liquid Wyeast Belgian Saison 3724 Ale
-3rd batch - 2.25 gal - pitched 1 pkg 11gr. dry SafLager S-23 Lager

Fermenting, day 1 -
-Cali Ale-WLP051 batch #1 - no activity 20 deg. C. (68 deg. F.)
-Saison 3724 batch #2 - no activity (68 deg. F.)
-SafLager S-23 batch #3 very active after 10 hours. (65 deg. F.)

Fermenting, day 2 -
-Cali Ale-WLP051 batch #1 - active w/ a thin layer of krausen present (68 deg. F.)
-Saison 3724 batch #2 - no ferm. activity 20.9 deg. C. (70 deg. F.)
-SafLager S-23 batch #3 very active (68 deg. F.)

Fermenting, day 3 -
-Cali Ale-WLP051 batch #1 - doing fine, temp a little high at 68 deg. F., the fermenter is adjusted down to 66 deg. F.
-Saison 3724 batch #2 - finally, active fermentation @ 20 deg. C.(70 deg. F.)
-SafLager S-23 batch #3 very active, temp. up to (67 deg. F.), I've secured the temp. probe to the keg, and adjusted temp. back to 66 deg. F.

Fermenting, day 4 -
-Cali Ale-WLP051 batch #1 - temp. at 66 deg. F., active fermentation has stopped, krausen layer has dropped.
-Saison 3724 batch #2 - active fermentation is happening. 23.8 deg. C. (75 deg. F.), raising temp. setting to 75 deg. F., and will raise 2 deg. F. per day from this point on. Target final temp. 86 - 90 deg. F.
-SafeLager S-23 batch #3 - activity has slowed, temp. at 66 deg. F.

Odd occurrence - on day 11; during cold conditioning, at 55 deg. F. the California Ale WLP051 began fermenting again. So, I left it there until bubbles stopped, about 48 hrs later, then raised temp. for a diacetyl rest, 2-days later then started the cold conditioning procedure.

Kegged - Nov. 16, 2021
-SafeLager S-23 batch #3 has been cold crashed for about a week. Moved into the keg, purged with CO2. Ran out of CO2 so could not pressurize, left in the refrigerator 34 deg. F., FG = 1.005

Kegged - Nov. 17, 2021
-Saison 3724 batch #2 - another good beer, very dry with the FG down at 1.003. Final Gravity of this batch measured at 1.005. Tasty for sure, clean, with a spicy notes, reminded me of Christmas. (will have to check pH), a little hint of sourness.

Kegged - Nov. 17, 2021
-Cali Ale-WLP051 batch #1 - another very clean tasting beer with the FG at 1.006. No off flavors, just very clean tasting.

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  • Last Updated: 2022-09-14 11:20 UTC