Eric's "Barred Grunter" Low Carb Ultra Dry Blonde Ale - Beer Recipe - Brewer's Friend

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Eric's "Barred Grunter" Low Carb Ultra Dry Blonde Ale

324 calories 18.6 g 750 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Agile 10
Calories: 324 calories (Per 750ml)
Carbs: 18.6 g (Per 750ml)
Created: Friday August 12th 2022
1.048
1.002
6.0%
24.3
5.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.29 kg Weyermann - Pilsner2.29 kg Pilsner 36 1.5 79.8%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 3.5%
0.20 kg Weyermann - Carapils0.2 kg Carapils 34.5 2.1 7%
0.28 kg Briess - Rice, Flaked0.28 kg Rice, Flaked 32.2 1 9.8%
2.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.5 First Wort 60 min 22.25 50%
25 g Saaz25 g Saaz Hops Pellet 3.5 Whirlpool at 80 °C 15 min 2.02 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Glucoamylase Other Primary 14 days
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.67 ml Lactic acid Water Agt Sparge 1 hr.
43 g Monk Fruit Sugar Other Bottling 0 min.
0.26 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 8 29 92.3 83.9 0.261
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 L Infusion 64 °C 62 °C 60 min
Infusion 67 °C 67 °C 45 min
Mash out Vorlauf 75 °C 75 °C 20 min
8.5 L Sparge -- -- --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 7.7
Mash volume with grains (equipment estimates 9.5 L) 9.6
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 14.8 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 13
Total: 23.8  
Equipment Profile Used: System Default
 
Notes

Many issues with this beer. Brewed on a day where power was cut just as the wort was ready to boil. Hand to switch from electricity to gas. Because of unfamiliarity with boil off rates over boiled by 3.5 litres leading to an original gravity increase from 1038 to 1048.

Efficiency of the yeast was greatly improved by the increase in fermentability of the wort caused by adding the glucoamylase enzyme.

Final gravity was 1002 and the efficiency rate of the yeast was adjusted to 95%

Beer is a beautiful clear golden yellow. Good flavour and a hint of sweetness due to the monkfruit sugar.

Very drinkable

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  • Last Updated: 2024-07-26 22:05 UTC