MI Blonde Baby - Beer Recipe - Brewer's Friend

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MI Blonde Baby

160 calories 15 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.68 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Peter Innocenti
Rating:
3.00 (1 Review)

Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Sunday July 7th 2024
1.049
1.010
5.0%
21.5
5.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 36.8 1.8 47.6%
5 lb Avangard - Vienna5 lb Vienna 37.7 3.5 47.6%
0.50 lb Gambrinus - Honey Malt0.5 lb Honey Malt 37 25 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 First Wort 0 min 14.81 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 3.74 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 10 min 2.93 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
61.19 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 0 71 143 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.47 gal Strike 151 °F 146 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.24 33  
Mash volume with grains 9.08 36.3  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6.68 26.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.11 g | 20.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.24 33
Equipment Profile Used: System Default
 
Notes

Mash at 146°F (63°C) for 60 min. Boil for 60 min., adding hops according to recipe. Cool wort to 60°F (16°C). Aerate wort and pitch yeast starter. Allow to free rise to 65°F (18°C), and maintain temperature for 7 days. Raise temperature to 68°F (20°C) for another 7 days.

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  • Last Updated: 2024-08-26 22:16 UTC