Whitte House Honey Ale - Beer Recipe - Brewer's Friend

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Whitte House Honey Ale

186 calories 19.9 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: 7.03 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Wednesday May 15th 2024
1.056
1.015
5.4%
31.2
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.34 lb 1886 Malt House - NY 2-Row Pale Malt10.34 lb NY 2-Row Pale Malt 35.64 1.8 82.1%
0.75 lb Joe White - Light Crystal Malt0.75 lb Light Crystal Malt 34.5 45.53 6%
0.50 lb New Zealand - Biscuit Malt0.5 lb Biscuit Malt 35 30.46 4%
1 lb Raw Honey1 lb Raw Honey - (late boil kettle addition) 38 20 7.9%
12.59 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 45 min 26.48 50%
1.50 oz Fuggles1.5 oz Fuggles Hops Leaf/Whole 4.5 Boil 5 min 4.7 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.06 lb Gypsum Water Agt Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.1 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
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
3.62 gal Strike 166 °F 152 °F 60 min
3.25 gal Batch Sparge 180 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.62 14.5  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume 5.11 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.03 28.1  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

2 tsp. gypsum at start of boil

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  • Last Updated: 2024-05-15 03:40 UTC