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Blonde

146 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Marcus Ferguson
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Friday August 2nd 2024
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1.048
1.009
5.1%
19.8
3.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Pilsner Malt4 kg Pilsner Malt 37.3 1.93 84.7%
0.30 kg Gladfield - Munich Malt0.3 kg Munich Malt 36.8 7.87 6.4%
0.25 kg Gladfield - Gladiator Malt0.25 kg Gladiator Malt 37.3 3.6 5.3%
0.17 kg Gladfield - Sour Grapes Acid Malt0.17 kg Sour Grapes Acid Malt 12.4 2.03 3.6%
4.72 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Pellet 12 Boil 60 min 14.89 18%
25 g Tettnanger25 g Tettnanger Hops Pellet 4.8 Boil 10 min 4.91 41%
25 g Tettnanger25 g Tettnanger Hops Pellet 4.8 Whirlpool at 75 °C 10 min 41%
61 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Whirfloc tablet Water Agt Boil 15 min.
3 g Yeast Nutrient Other Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Sparge 1 hr.
0.90 ml Lactic acid Water Agt Sparge 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
1.15 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 286 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 malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L -- 67 °C 60 min
Mash out -- 75 °C 10 min
16.5 L Sparge -- 78 °C --
Starting Mash Thickness: 1.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.6 L/kg 7.6
Mash volume with grains 10.7
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 28.1 L) 27.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24.1 L) 26
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.9 L) 24
Total: 34.6  
Equipment Profile Used: System Default
"Blonde" Blonde Ale beer recipe by Marcus Ferguson. All Grain, ABV 5.07%, IBU 19.79, SRM 3.82, Fermentables: (Pilsner Malt, Munich Malt, Gladiator Malt, Sour Grapes Acid Malt) Hops: (Magnum, Tettnanger) Other: (Whirfloc tablet, Yeast Nutrient, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Calcium Chloride (anhydrous))
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  • Last Updated: 2024-11-01 18:18 UTC