Raspberry Blonde Ale - Beer Recipe - Brewer's Friend

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Raspberry Blonde Ale

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.28 gallons
Post Boil Size: 4.4 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Tuesday April 2nd 2024
1.049
1.009
5.3%
31.0
6.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Briess - Brewers Malt 2-Row4.5 lb Brewers Malt 2-Row 37 1.8 57.1%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 6.3%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 4.8%
8 oz Rice Hulls8 oz Rice Hulls 0 0 6.3%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 25.4%
126 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Cascade1 oz Cascade Hops Pellet 6 Boil 60 min 30.95 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
11 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
City of Wyoming, MI. USA
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
3.41 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.36 9.5  
Mash volume with grains 2.99 12  
Grain absorption losses -0.98 -3.9  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.54 g | 22.2 qt) 5.28 21.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.4 17.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.4 g | 17.6 qt) 4 16  
Total: 6.51 26.1
Equipment Profile Used: System Default
 
Notes

Add any brewing salts and enough acid, if needed, to get mash pH to 5.4. I use 10% phosphoric acid. I mashed the Blonde Ale right at 152 degrees Fahrenheit for 60 minutes to get a nice mix of fermentable and unfermentable sugars.

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  • Last Updated: 2024-04-06 12:22 UTC