MD Blaster - Beer Recipe - Brewer's Friend

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MD Blaster

217 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.18 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aaron B
Hop Utilization: 98%
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday July 19th 2024
1.066
1.012
7.1%
59.9
12.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Thomas Fawcett - Golden Promise Pale Ale Malt7 lb Golden Promise Pale Ale Malt 36.8 2.65 55.4%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 7.9%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 5.9%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 3%
8 oz Dingemans - Biscuit8 oz Biscuit 34.5 22 4%
3 lb Bairds - Maris Otter Pale Ale3 lb Maris Otter Pale Ale 37.5 2.5 23.8%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.68 oz Artisan - Warrior0.68 oz Warrior Hops Pellet 16.7 Boil 60 min 40.04 10.2%
1 oz Artisan - Cascade1 oz Cascade Hops Pellet 5.8 Boil 10 min 7.41 15%
1 oz Artisan - Centennial1 oz Centennial Hops Pellet 9.7 Boil 10 min 12.4 15%
1 oz Artisan - Cascade1 oz Cascade Hops Pellet 5.8 Boil 0 min 15%
1 oz Artisan - Centennial1 oz Centennial Hops Pellet 9.7 Boil 0 min 15%
1 oz Artisan - Cascade1 oz Cascade Hops Pellet 5.8 Dry Hop Day 4 15%
1 oz Artisan - Centennial1 oz Centennial Hops Pellet 9.7 Dry Hop Day 4 15%
6.68 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
4 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2.83 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 240 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.83 psi       Temp: 43 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.64844 gal Strike 162 °F 152 °F 60 min
Mash Out Temperature 152 °F 170 °F 10 min
3.41 gal Sparge 168 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.52 22.1  
Mash volume with grains 6.53 26.1  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 3.61 g | 14.4 qt) 3.48 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7.18 28.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 9.01 36
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

None (using dry yeast)

MASH

  • WAIT to add crystal malts until 5 minutes left in the mash. Target mash pH is 5.3.
  • Start with empty MLT
  • Fill HLT with 8 or more gallons of strike water and heat to strike temp of 170 degrees (F)
  • Transfer 5 2/3 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT)
  • Turn off power to HLT (until sparge water is added)
  • Add mash salts, then dough-in and stir
  • Add a drop or two of lactic acid to sparge water
  • After stirring, add remaining sparge water to HLT (temporarily reserving 1 gallon in case needed to cool down mash) and set temp to 153 degrees.
  • Begin recirc when HLT is at temp
  • Add crystal malts when there are 5 minutes left in the mash

    BOIL

  • No kettle salts
  • nE=4, T1=75, T2=60, T3=25, T4=10
  • When there are 25 minutes left in the boil sanitize Tilt hydrometer and rehydrate the Irish moss with just enough RO water to cover it)

    FERMENTATION

  • Sprinkle dry yeast directly onto cooled wort (no need to oxygenate when using dry yeast)
  • Cool wort to 67F
  • Put sanitized Tilt hydrometer into fermenter
  • Open ferment (cover loosely with sanitized foil) initially, add airlock just after high Kreusen

    CONDITIONING

    ????

    PACKAGING

  • After final gravity is reached, do a CLOSED transfer of beer to oxygen purged keg

    REFERENCES

    https://jansson.us/mashcalculator.html
    J/K = 4000 (MLT Heat Capacity)
    W/K = Default (0.94) (Heat Loss Coefficient)

    https://www.homebrewersassociation.org/homebrew-recipe/west-coast-blaster/

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  • Last Updated: 2024-08-17 21:01 UTC