Blonde ale' - Beer Recipe - Brewer's Friend

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Blonde ale'

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18.68 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Friday September 6th 2024
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by Jaeho

OG: 1.042 FG: 1.007 ABV: 4.6% IBU: 21

1.047
1.008
5.1%
21.1
3.6
5.6
3.62
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Belgian - Pilsner2.6 kg Pilsner $ 0.80 / kg
$ 2.08 		37 1.6 85.8%
0.19 kg Viking - Vienna0.19 kg Vienna $ 0.80 / kg
$ 0.15 		37 3.6 6.3%
0.14 kg American - Caramel / Crystal 10L0.14 kg Caramel / Crystal 10L $ 0.80 / kg
$ 0.11 		35 10 4.6%
0.10 kg Weyermann - Carapils0.1 kg Carapils $ 0.82 / kg
$ 0.08 		34.5 2.1 3.3%
3.03 kg / $ 2.43
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops $ 0.07 / g
$ 0.42 		Pellet 12 Boil 60 min 13.64 35.3%
11 g Cascade11 g Cascade Hops $ 0.07 / g
$ 0.77 		Pellet 5.9 Boil 20 min 7.45 64.7%
17 g / $ 1.19
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
6 g gypsum (calcium sulfate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 0 0 0 155.7 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 71 °C 66 °C 60 min
6.5 L Sparge 71 °C 71 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.1
Mash volume with grains 13.1
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 13.7 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 18.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

Ferment Low 18-19 Celsius for 3-4 days
After raise tempreture +3-5 Celsius for altleast 4 days

Last Updated and Sharing
 
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  • Last Updated: 2025-04-22 16:43 UTC