Blonde Tango V - Beer Recipe - Brewer's Friend

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Blonde Tango V

134 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 75 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 30.04 liters
Post Boil Size: 25.84 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: GrandPaD
Hop Utilization: 97%
Calories: 134 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Sunday November 26th 2023
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.27 kg Rahr - Standard 2-Row2.27 kg Standard 2-Row 36.8 1.8 55.6%
0.45 kg Weyermann - Carahell0.45 kg Carahell 34 10 11%
1.36 kg Weyermann - Floor-Malted Bohemian Pilsner1.36 kg Floor-Malted Bohemian Pilsner 36.3 1.9 33.3%
4.08 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.40 g Galaxy3.4 g Galaxy Hops Pellet 14.6 Boil 60 min 6.15 4.7%
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Boil 15 min 3.84 6.8%
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Boil 10 min 2.81 6.8%
22.30 g Galaxy22.3 g Galaxy Hops Pellet 14.6 Whirlpool at 77 °C 5 min 7.17 30.5%
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Whirlpool at 77 °C 5 min 1.38 6.8%
22.30 g Galaxy22.3 g Galaxy Hops Pellet 14.65 Dry Hop at 3 °C 3 days 30.5%
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Dry Hop at 3 °C 3 days 6.8%
5 g Citra5 g Citra Hops Pellet 11 Dry Hop at 3 °C 3 days 6.8%
73 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.55 g sodium meta bisulfite Water Agt Mash 1 hr.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
2 g Slaked Lime Water Agt Mash 1 hr.
3 g Citric acid Water Agt Mash 1 hr.
0.25 ml Fermcap S Water Agt Boil 75 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
32.2 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 0 100 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.5408 L Strike 68 °C 67 °C 60 min
8.9612 L Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 6.26 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.3 L/kg 25.5
Mash volume with grains 28.2
Grain absorption losses -4.1
Remaining sparge water volume 9.5
Mash Lauter Tun losses -0.9
Pre boil volume 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22.8 L) 25.8
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.7 L) 22.7
Total: 35  
Equipment Profile Used: System Default
 
Notes

Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.

Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)

Add 5 drops Fermcap S prior to boil.

Add dry hops into serving keg 2-5 days before serving.



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  • Last Updated: 2023-12-01 11:50 UTC