La Blonde assoiffée - Beer Recipe - Brewer's Friend

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La Blonde assoiffée

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Les Brasseurs Sanford
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Friday May 3rd 2024
1.052
1.014
5.0%
40.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.90 lb Canadian - Pale 2-Row9.9 lb Pale 2-Row 36 1.75 90%
1.10 lb Weyermann - Pale Wheat1.1 lb Pale Wheat 36 2 10%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 First Wort 0 min 25.86 10%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Whirlpool 40 min 4.43 10%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool 25 min 3.74 10%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool 5 min 3.74 10%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Whirlpool 25 min 1.53 10%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Whirlpool 5 min 1.53 10%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 2 days 20%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Dry Hop 2 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.37 g Epsom Salt Water Agt Mash 1 hr.
1.04 g Salt Water Agt Mash 1 hr.
2.28 g Gypsum Water Agt Mash 1 hr.
0.04 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
16.02 g Chalk Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
20 qt Infusion 163 °F 154 °F 60 min
16 qt Sparge 168 °F 168 °F 60 min
Starting Mash Thickness: 1.82 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.82 qt/lb 5.01 20  
Mash volume with grains 5.89 23.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.73 g | 14.9 qt) 4.12 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.59 g | 22.4 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.41 g | 25.6 qt) 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
"La Blonde assoiffée" Blonde Ale beer recipe by Les Brasseurs Sanford. All Grain, ABV 5.02%, IBU 40.84, SRM 3.56, Fermentables: (Pale 2-Row, Pale Wheat) Hops: (Chinook, Citra, Willamette) Other: (Epsom Salt, Salt, Gypsum, Calcium Chloride (dihydrate), Chalk)
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  • Last Updated: 2024-05-06 12:04 UTC