Summer Cent. Blonde - Beer Recipe - Brewer's Friend

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Summer Cent. Blonde

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ryan
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday March 7th 2016
1.049
1.012
4.9%
20.2
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Pale Malt (2 Row) US8 lb Pale Malt (2 Row) US 36.3 2 78%
1 lb Vienna Malt1 lb Vienna Malt 35.9 3.5 9.8%
12 oz Cara-Pils/Dextrine12 oz Cara-Pils/Dextrine 33.1 2 7.3%
8 oz Caramel/Crystal Malt - 10L8 oz Caramel/Crystal Malt - 10L 34.5 10 4.9%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 20 min 6.02 10%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 10 min 3.6 10%
1.25 oz Summer1.25 oz Summer Hops Pellet 6 Whirlpool at 170 °F 20 min 5.3 50%
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Whirlpool at 170 °F 20 min 5.3 30%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz Calcium Chloride Water Agt Mash 1 hr.
0.10 tsp Fermcap-S Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2.7 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.9 qt Saccharification Infusion -- 152 °F 75 min
Mash Out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.48 17.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 3.94 g | 15.8 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.89 g | 27.6 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.38 21.5  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.3 21.2  
Total: 8.23 32.9
Equipment Profile Used: System Default
 
Notes

Gravity reading 1.019 on 4/5/2013

too much yeast in some bottles, cloudy, should have waited.

Last Updated and Sharing
 
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  • Last Updated: 2016-03-07 18:48 UTC