12. High table 240422 - Beer Recipe - Brewer's Friend

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12. High table 240422

151 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 151 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Saturday April 23rd 2022
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OG: 1.041 FG: 1.010 ABV: 4.1% IBU: 23

1.048
1.020
3.7%
22.3
5.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 80.8%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 15.2%
0.20 kg American - Wheat0.2 kg Wheat 38 1.8 4%
4.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Artisan - Idaho #750 g Idaho #7 Hops Pellet 13.6 Whirlpool at 90 °C 30 min 11.53 20%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Whirlpool at 90 °C 30 min 10.77 20%
50 g Artisan - Idaho #750 g Idaho #7 Hops Pellet 13.6 Dry Hop 3 days 20%
100 g El Dorado100 g El Dorado Hops Pellet 15.7 Dry Hop 3 days 40%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 45 min.
10 g Calcium Chloride (anhydrous) Water Agt Mash 45 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
62%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Home
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
15 L -- 70 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains (equipment estimates 17.1 L) 18.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.8 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -4.3
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 1
Going into fermentor 23
Total: 34.4  
Equipment Profile Used: System Default
"12. High table 240422" Blonde Ale beer recipe by robert katt. All Grain, ABV 3.67%, IBU 22.3, SRM 5.2, Fermentables: (Maris Otter Pale, Flaked Oats, Wheat) Hops: (Idaho #7, Simcoe, El Dorado) Other: (CRS/AMS (6.3% HCl, 8.6% H2SO4), Calcium Chloride (anhydrous))
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  • Public: Yup, Shared
  • Last Updated: 2022-05-07 11:10 UTC