Blonde Ale 1993 - Beer Recipe - Brewer's Friend

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Blonde Ale 1993

143 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 70 min
Batch Size: 210 liters (fermentor volume)
Pre Boil Size: 230 liters
Post Boil Size: 220 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrey Giovanny Riveros Merchán
Hop Utilization: 76%
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Thursday February 10th 2022
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Lite pale

by HHA

OG: 1.048 FG: 1.011 ABV: 5.0% IBU: 23

1.047
1.010
4.9%
22.4
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 kg Weyermann - Pale Ale40 kg Pale Ale 39 2.3 90.9%
4 kg Weyermann - Carapils4 kg Carapils 34.5 2.1 9.1%
44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Yakima Valley Hops - Amarillo60 g Amarillo Hops Pellet 8.6 Boil at 94 °C 70 min 5.11 17.6%
60 g Yakima Valley Hops - LUPOMAX Citra60 g LUPOMAX Citra Hops Pellet 18.5 Boil at 94 °C 30 min 8.18 17.6%
150 g lupomax citra150 g lupomax citra Hops Pellet 18.5 Dry Hop at 20 °C 3 days 6.61 44.1%
70 g vic70 g vic Hops Pellet 15 Dry Hop at 20 °C 3 days 2.5 20.6%
340 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
29 g Chalk Water Agt Mash 1 hr.
23 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
27 g Baking Soda Water Agt Mash 1 hr.
52.99 ml Phosphoric acid Water Agt Mash 1 hr.
29 g Chalk Water Agt Mash 1 hr.
23 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
27 g Baking Soda Water Agt Mash 1 hr.
52.99 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 858 B cells required
Mangrove Jack - Hophead M66
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 858 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.84 bar       Temp: 5 °C       CO2 Level: 2.45 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
165 L Strike 75 °C 67 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 217.25 L. Suggest reducing initial water volume to 45.4 L and adding 171.85 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 139.04 L. Suggest reducing strike water volume to 16.36 L and adding 93.64 L sparge/top-off. 110
Strike water volume at mash thickness of 2.5 L/kg 110
Mash volume with grains 139
Grain absorption losses -44
Remaining sparge water volume (equipment estimates 152.2 L) 164.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 217.3 L) 230
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 210 L) 220
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 220 L) 210
Total: 274.9  
Equipment Profile Used: System Default
"Blonde Ale 1993" Blonde Ale beer recipe by Andrey Giovanny Riveros Merchán. All Grain, ABV 4.89%, IBU 22.4, SRM 3.86, Fermentables: (Pale Ale, Carapils) Hops: (Amarillo, LUPOMAX Citra, lupomax citra, vic) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid)
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  • Last Updated: 2022-02-13 17:28 UTC