Kooz Brews Bridal Blonde - Beer Recipe - Brewer's Friend

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Kooz Brews Bridal Blonde

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Saturday November 26th 2022
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OG: 1.053 FG: 1.011 ABV: 5.6% IBU: 23

1.046
1.008
5.0%
22.4
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Domestic 2-Row5 lb Domestic 2-Row 37 2 55.6%
1 lb Briess - Goldpils Vienna Malt1 lb Goldpils Vienna Malt 36.8 3.5 11.1%
3 lb Weyermann - Pilsner3 lb Pilsner 36 1.5 33.3%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 7.6 33.3%
1 oz Belma1 oz Belma Hops Pellet 9.4 Boil 10 min 14.8 66.7%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Ounces
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
2.99 gal Strike 165 °F 152 °F 60 min
5.54 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.56 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.94 31.7
Equipment Profile Used: System Default
 
Notes

Get mash up to 165. Add the grains. Stir every 10 minutes and keep at 152.
Mash out at 170.
Vorlauf 10-20 minutes.
Batch sparge with 170 water.
Boil for 60 minutes.
Cool to 70 with wort chiller. Use chest freezer to get temp to 50.
Get OG reading.
Pitch yeast at 50.
Let ferment for 7 days.

Tools to gather for this: 8 gallon kettle with spigot, 4 qt stockpot for sparge, 8 qt for batch sparge/boil, pitcher for vorlauf, need sanitizing bucket, two 1 gallon carboys, two airlocks and two rubber stoppers

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  • Last Updated: 2023-07-05 22:53 UTC