ATF blonde pale fresh hop - Beer Recipe - Brewer's Friend

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ATF blonde pale fresh hop

171 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Sunday March 19th 2023
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OG: 1.059 FG: 1.014 ABV: 5.9% IBU: 30

1.056
1.012
5.8%
36.3
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Gladfield - American Ale Malt6 kg American Ale Malt 37.3 2.54 57.1%
4 kg Gladfield - Pilsner Malt4 kg Pilsner Malt 37.7 1.93 38.1%
0.50 kg Gladfield - Toffee Malt0.5 kg Toffee Malt 34 5.33 4.8%
10.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Warrior40 g Warrior Hops Pellet 16 Boil 60 min 36.33 3.8%
1,000 g Tangerine dream1000 g Tangerine dream Hops Fresh 11 Whirlpool at 65 °C 0 min 96.2%
1,040 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
25 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - White Labs - Tropicale
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.25 L Strike 76 °C 68 °C 60 min
26 L Sparge 70 °C 70 °C 20 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: 54.9 L. Suggest reducing initial water volume to 45.4 L and adding 9.5 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 26.3
Mash volume with grains 33.2
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 40.1 L) 40.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.9 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 49 L) 50
Hops absorption losses (whirlpool, hop stand) -5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45 L) 44
Total: 66.4  
Equipment Profile Used: System Default
 
Notes

Looking for 1:1 ratio mash water to sparge. Iodine test for starch conversion and then mash out by raising mash temp to 74C before lautering. Use Protafloc at 15 mins before the end of the whirlpool

Use Liquid Line Cleaner to clean beer stone off all the things.

26/03/2023

56l water at 79 gave 26l at 76C -> 68C mash checked at 40mins and gave a negative iodophor test for starch so began sparge.

Adding all the water and letting all water drain from the tun gave 45l in the boil at 1.052

About 35 litres in the fermenter at 1.056. Tastes great. Ferment at 18C


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  • Last Updated: 2023-05-23 10:34 UTC