Beyond The Pale

Created: Monday November 20th 2023

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)

Original Gravity:

1.061

Final Gravity:

1.011

ABV (standard):

6.6%

IBU (tinseth):

27.8

SRM (morey):

3.7

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Amarillo (Pellet) 50 g Amarillo (Pellet) Hops	26.83	45.5%
60 g	Yakima Chief Hops - Hersbrucker (Pellet) 60 g Hersbrucker (Pellet) Hops	0.95	54.5%
110 g / $ 0.00

Other Ingredients

Amount	Name	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

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 83% 30.4 ppg

Ending Kettle: 84% 30.9 ppg

Brew House: 84% 30.9 ppg

Wort Volume:

9.5 Gallons

Expected 10.04 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.061
Actual OG: 1.061

Alcohol and Attenuation:

ABV: 6.17%

Apparent Attenuation: 77%
Actual FG: 1.014
Calories per 330ml 186 calories
Carbohydrates per 330ml 16.4 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
11/17/2023 5:50 PM about 1 year ago	+0	Pre-Boil Gravity	1.053	43 Quarts		11/21/2023 2:17 AM about 1 year ago
11/17/2023 6:50 PM about 1 year ago	+0	Boil Complete	1.061	38 Quarts		11/20/2023 6:57 PM about 1 year ago
11/18/2023 1:00 AM about 1 year ago	+1	Brew Day Complete	1.061	38 Quarts	66 °F	11/20/2023 6:58 PM about 1 year ago
11/18/2023 9:00 PM about 1 year ago	+1	Sample	1.051		62 °F	11/20/2023 7:01 PM about 1 year ago	W34/70 62F Brix 13.8 Bells House 62 F Brix 15 Kolsch 2565 62 F Brix 15
11/19/2023 12:32 PM about 1 year ago	+2	Sample	1.045		56 °F	11/20/2023 7:04 PM about 1 year ago	W34/70 56F Brix 12.8 Bells House 61 F Brix 12.4 Kolsch 2565 61 F Brix 13.5
11/20/2023 1:04 AM about 1 year ago	+3	Sample	1.040			11/20/2023 7:08 PM about 1 year ago	W34/70 62F Brix 12 Bells House 62 F Brix 13 Kolsch 2565 62 F Brix 13.2
11/21/2023 2:11 AM about 1 year ago	+4	Sample	1.034		55 °F	11/21/2023 2:16 AM about 1 year ago	W34/70 62F Brix 11 Bells House 62 F Brix 12 Kolsch 2565 62 F Brix 12.2
11/22/2023 1:20 AM about 1 year ago	+5	Sample	1.033		56 °F	11/22/2023 3:02 AM about 1 year ago	W34/70 62F Brix 10.8 Bells House 62 F Brix 10.8 Kolsch 2565 62 F Brix 11.6
11/23/2023 3:43 AM about 1 year ago	+6	Sample	1.028		62 °F	11/24/2023 2:15 AM about 1 year ago	W34/70 62F Brix 100 Bells House 62 F Brix 11.0 Kolsch 2565 62 F Brix 11.2
11/24/2023 2:17 AM about 1 year ago	+7	Sample	1.024		64 °F	11/24/2023 2:22 AM about 1 year ago	W34/70 62F Brix 9.5 Bells House 62 F Brix 10.5 Kolsch 2565 62 F Brix 11.0
11/25/2023 2:18 AM about 1 year ago	+8	Sample	1.020		65 °F	11/25/2023 2:18 AM about 1 year ago	only reading was for W34/70 Took a hydrometer reading which was 1.020 the calculated value from brix was 1.028 the correction factor is 1.14 no other readings taken
11/26/2023 1:48 AM about 1 year ago	+9	Sample	1.015		66 °F	11/26/2023 1:51 AM about 1 year ago	confident in readings Refractometer was re calibrated. W34/70 62F Brix 8 Calculated 1.015 actual 1.017 Bells House 62 F Brix 9 1.021 calculated only Kolsch 2565 62 F Brix 10 1.028 calculated and actual with hydrometer
11/27/2023 8:03 PM about 1 year ago	+10	Sample	1.015		66 °F	11/27/2023 8:05 PM about 1 year ago	W34/70 62F Brix 8 Calculated 1.015 actual 1.017 Bells House 62 F Brix 8.5 1.018 calculated only Kolsch 2565 62 F Brix 9 1.021 calculated and actual with hydrometer
12/3/2023 1:28 AM about 1 year ago	+16	Fermentation Complete	1.014		66 °F	12/13/2023 1:37 AM about 1 year ago	W34/70 62F Brix 8 refractometer 1.015 hydrometer1.014 Bells House 62 F hydrometer 1.015 Kolsch 2565 62 F hydrometer 1.017
12/4/2023 1:38 AM about 1 year ago	+17	Lagering	1.014		40 °F	12/13/2023 1:39 AM about 1 year ago
12/9/2023 1:40 AM about 1 year ago	+22	Lagering	1.014		40 °F	12/13/2023 1:46 AM about 1 year ago	primed with new standard for priming 80g dextrose/ 100 ml water ( gives 151.3 ml having 0.53g/ml) 3.8 ml of sol for 355 ml 5.4 ml for 500 ml
12/10/2023 2:03 PM about 1 year ago	+23	Packaged				12/17/2023 12:05 AM about 1 year ago	bottle the bells version
12/12/2023 12:05 AM about 1 year ago	+25	Packaged				12/17/2023 12:06 AM about 1 year ago	bottled the kölsch version yellow cap

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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Last Updated: 2023-12-28 21:54 UTC
Snapshot Created: 2023-11-20 18:24 UTC
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Beyond The Pale