Hazy pulse - Beer Recipe - Brewer's Friend

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Hazy pulse

170 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.77 liters
Post Boil Size: 21.1 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Damien Blanch
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Thursday September 1st 2022
1.056
1.010
6.1%
13.1
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Joe White - Pilsner / Export Pilsner4 kg Pilsner / Export Pilsner 36.8 2 73.4%
0.50 kg Joe White - Wheat Malt0.5 kg Wheat Malt 37.3 2.15 9.2%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 1.8 5.5%
0.25 kg Munich - Light 10L0.25 kg Munich - Light 10L 33 10 4.6%
0.40 kg United Kingdom - Golden Naked Oats0.4 kg Golden Naked Oats 33 10 7.3%
5.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g comet10 g comet Hops Pellet 6.5 Boil 60 min 8.13 13.5%
20 g Amarillo20 g Amarillo Hops Pellet 10.4 Whirlpool 0 min 4.95 27%
20 g Amarillo20 g Amarillo Hops Pellet 10.4 Dry Hop 3 days 27%
24 g Cascade24 g Cascade Hops Pellet 7 Boil 0 min 32.4%
74 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.85 bar       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0.2 0 0 0 0.2 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.35 L Strike 69 °C 67 °C 60 min
26.77 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.4
Mash volume with grains 19.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17 L) 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 21
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

salts are 2gm of each in mash

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  • Last Updated: 2022-09-01 22:50 UTC