Orange Blond Ale - Beer Recipe - Brewer's Friend

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Orange Blond Ale

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.48 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Saturday March 15th 2025
1.068
1.016
6.9%
23.8
10.7
n/a
31.13
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Viking - Munich Dark Malt2 lb Munich Dark Malt $ 1.44 / lb
$ 2.88 		33 8.5 11.1%
10 lb Great Western - Premium 2-Row10 lb Premium 2-Row $ 1.53 / lb
$ 15.30 		37 2 55.6%
5 lb Orange5 lb Orange - (late boil kettle addition) $ 0.80 / lb
$ 4.00 		4.1 0 27.8%
1 lb Briess - Caramel Munich 60L1 lb Caramel Munich 60L $ 2.30 / lb
$ 2.30 		35.4 60 5.6%
18 lbs / $ 24.48
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops Simcoe YCR 141 oz Yakima Chief Hops Simcoe YCR 14 Hops $ 20.00 / lb
$ 1.25 		Pellet 11.9 Boil 0 min 23.8 100%
1 oz / $ 1.25
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
$ 5.40 / each
$ 5.40
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 5.40 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.69 gal Strike 154 °F 151 °F --
Steeping 151 °F 151 °F 60 min
2 gal Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 151 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 2.65 g | 10.6 qt) 2.67 10.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.46 g | 25.8 qt) 6.48 25.9  
Volume increase from sugar/extract (late additions) 0.58 2.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.55 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.55 g | 22.2 qt) 5.5 22  
Total: 8.36 33.4
Equipment Profile Used: System Default
 
Notes

4 lbs of Navel Oranges and 1 lb of of Raspberry oranges pith removed and oranges grated for zest. Added to mesh bag with hops after boil is complete and let steep for 20 mins. Bag removed and cooling starts

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  • Last Updated: 2025-03-15 15:49 UTC