HB Blonde Ale - Beer Recipe - Brewer's Friend

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HB Blonde Ale

199 calories 20.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 35% (brew house)
Source: PB/ND
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Monday June 29th 2015
1.060
1.015
5.9%
17.8
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 77.4%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 12.9%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 9.7%
7.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 60 min 17.76 100%
1 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
86 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 209 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Arrowhead Spring Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal corn sugar last 10 mins Temperature -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.14 g | 24.6 qt) 2.6 10.4  
Mash volume with grains (equipment estimates 6.14 g | 24.6 qt) 2.68 10.7  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.52 2.1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.6 10.4
Equipment Profile Used: System Default
 
Notes

First 8 hours of fermentation the temp was warm (80-86). Overnight and didnt know it was that high. Next morning I cooled carboy down with a wet towel and fan to 76 and it held steady there for next 24 hours.

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  • Last Updated: 2015-06-29 16:51 UTC