Lefty Blonde - Beer Recipe - Brewer's Friend

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Lefty Blonde

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.65 gallons
Post Boil Size: 12.15 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Propheter
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Tuesday May 26th 2015
1.064
1.012
6.8%
17.9
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb American - Pilsner22 lb Pilsner 37 1.8 78.6%
2 lb Turbinado2 lb Turbinado 44 10 7.1%
4 lb American - Wheat4 lb Wheat 38 1.8 14.3%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Hallertau Hersbrucker6 oz Hallertau Hersbrucker Hops Pellet 2 Boil 60 min 17.9 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Irish Moss Fining Boil 15 min.
2 oz Coriander Spice Boil 15 min.
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
48 qt Infusion -- 149 °F 60 min
48 qt Temperature -- 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.73 gal (54.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.73 gal (6.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.08 gal (60.32 qt). Suggest reducing strike water volume to 9.92 gal (39.68 qt) and adding 3.08 gal (12.32 qt) sparge/top-off. 13 52  
Strike water volume at mash thickness of 2 qt/lb 13 52  
Mash volume with grains 15.08 60.3  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 4.07 g | 16.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 13.73 g | 54.9 qt) 13.65 54.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.15 48.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.15 g | 48.6 qt) 12 48  
Total: 17 68
Equipment Profile Used: System Default
 
Notes

First fermentation will use WLP500 yeast
Three of the ten gallons will be fermented using a sour strain.

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  • Last Updated: 2021-05-30 20:09 UTC