A Blonde for Gary - Beer Recipe - Brewer's Friend

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A Blonde for Gary

203 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Oberden
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Wednesday March 11th 2015
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Garage

by Bold Brews

OG: 1.055 FG: 1.011 ABV: 5.7% IBU: 19

1.061
1.017
5.7%
18.8
5.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 83.3%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 4.2%
0.50 lb United Kingdom - Dextrine Malt0.5 lb Dextrine Malt 33 1.8 4.2%
0.50 lb Munich - Light 10L0.5 lb Munich - Light 10L 33 10 4.2%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 13.23 12.5%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.7 12.5%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 8.7 Boil 5 min 3.28 12.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 1 min 0.57 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 0 days 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Dry Hop 0 days 12.5%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 8.7 Dry Hop 0 days 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
RO
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.25 qt Infusion -- 152 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Brewed 4/18/14
Dry hopped 6 days. Fantastic!

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  • Last Updated: 2021-07-29 13:26 UTC