fall 2024 - Beer Recipe - Brewer's Friend

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fall 2024

178 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 66% (brew house)
Source: edward j fannig
Calories: 178 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Thursday August 8th 2024
1.055
1.007
6.3%
47.6
7.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Rahr - Premium Pilsner20 lb Premium Pilsner 36.8 1.75 80%
3 lb Briess - Bonlander Munich Malt 10L3 lb Bonlander Munich Malt 10L 36 10 12%
2 lb Briess - Caramel Vienne 20L Malt2 lb Caramel Vienne 20L Malt 35.9 20 8%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Idaho #71 oz Idaho #7 Hops Pellet 14.5 Boil 60 min 26.17 20%
1 oz Artisan - Idaho #71 oz Idaho #7 Hops Pellet 14.5 Boil 15 min 12.99 20%
1 oz Artisan - Idaho #71 oz Idaho #7 Hops Pellet 14.5 Boil 5 min 5.22 20%
1 oz BSG - Idaho 71 oz Idaho 7 Hops Pellet 14.1 Hop Stand at 180 °F 15 min 3.26 20%
1 oz BSG - Idaho 71 oz Idaho 7 Hops Pellet 14.1 Hop Stand at 150 °F 20 min 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 tsp Gypsum Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.69 gal (2.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.5 gal (78 qt). Suggest reducing strike water volume to 10 gal (40 qt) and adding 7.5 gal (30 qt) sparge/top-off. 17.5 70  
WARNING: Based on your provided mash thickness (2.8 qt/lb), your strike volume will exceeds the total water needed for the recipe (17.38 g). Reduce mash thickness to 2.77 qt/lb or increase pre-boil volume to 14.13 g.    
Strike water volume at mash thickness of 2.8 qt/lb 17.5 70  
Mash volume with grains 19.5 78  
Grain absorption losses -3.13 -12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.69 g | 50.8 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11.08 g | 44.3 qt) 11.5 46  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.43 g | 45.7 qt) 11 44  
Total: 17.38 69.5
Equipment Profile Used: System Default
 
Notes

This will be a split batch: Blonde (s-05)and Pale Ale(NE Ale yeast)
The hop schedule if for the Blonde.
Once the boil is over I will cut the heat and get 5+ gallons on s-05;
After that 5 gallon transfer, I will steep 2 oz of Idaho 7
i will dry hop with 1 oz Idaho 7 and 2 oz citra

start with 16 gallon distilled

mash in 151

pulled 5 gallons then did a hop stand as indicated

sg 1.055
pitched the rest on New England ale yeast. During fermentation I cold crased and got a ton of suck back so no dry hops

both Finisehd 1.007 6.3%

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  • Last Updated: 2024-09-15 16:13 UTC