Beyond The Pale - Beer Recipe - Brewer's Friend

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Beyond The Pale

186 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 42.73 liters
Post Boil Size: 38 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 89% (brew house)
Source: Dan_k
Hop Utilization: 95%
Calories: 186 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday November 20th 2023
1.061
1.011
6.6%
27.8
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Rahr - Standard 2-Row8 kg Standard 2-Row 36.8 1.8 94.1%
0.50 kg Munich0.5 kg Munich 37 6 5.9%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Amarillo50 g Amarillo Hops Pellet 8.8 Boil at 100 °C 60 min 26.83 45.5%
60 g Yakima Chief Hops - Hersbrucker 60 g Hersbrucker Hops Pellet 2 Whirlpool at 90 °C 1 min 0.95 54.5%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
93.37 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 854 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 415.6 g       Temp: 20 °C       CO2 Level: 2.25 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
30 L Actual 47 C = 118 F Strike 55 °C 42 °C 30 min
6 L 64 C = 147 F Infusion 99 °C 64 °C 30 min
no H2O heat only Sparge -- 68 °C 30 min
20 L 170 F H20 to rinse grains Sparge 75 °C 75 °C 30 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 21.1 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 31
Mash volume with grains (equipment estimates 36.3 L) 36.6
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 22.3 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44 L) 42.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 38
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 38
Total: 52.1  
Equipment Profile Used: System Default
 
Notes

Thanks to John for providing an appropriate name for this Recipe comparing the yeasts W34/70, White labs Kolsch 2565 and Bells House strain captured from a bottle of Kalamazoo Stout.

Intended strike temp 42C=107F for Beta Glucanase Rest, but missed the target, although in range for lots of protease activity.

Actual volume to Boil kettle was spot on gravity reading 1.047 higher than expected.

Starting gravity in fermentor was 15 Brix = SG 1.061

Remaining grains were scrubbed with an additional three gallons of water, that was recovered as 5 Brix = SG 1.02. this was combined with about 1 gallon of the finished Wort to yield about 4 gallons of yeast starter which with a SG of 9 = 1.035

The Whirlpool Hop addition was held for two hours before the wort was run through the counterflow chiller


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  • Public: Yup, Shared
  • Last Updated: 2023-12-28 21:54 UTC
  • Snapshot Created: 2023-11-20 18:24 UTC
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