cucumber ginger blonde ale - Beer Recipe - Brewer's Friend

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cucumber ginger blonde ale

137 calories 12.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 6.2 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 137 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Friday July 8th 2016
1.042
1.008
4.6%
16.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 77.1%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 19.3%
6 oz Belgian - Biscuit6 oz Biscuit 35 23 3.6%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Northern Brewer0.25 oz Northern Brewer Hops Pellet 10 Boil 60 min 7.23 25%
0.25 oz Northern Brewer0.25 oz Northern Brewer Hops Pellet 10 Boil 15 min 6.44 25%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 10 Boil 5 min 4.98 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden tablet Water Agt Mash --
1 tsp Irish moss Fining Boil 15 min.
4 oz fresh chopped ginger root Flavor Boil 8 min.
3 lb sliced peeled fresh cucumber Flavor Secondary 7 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Sparge -- 152 °F 40 min
4 gal Sparge -- 157 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.24 13  
Mash volume with grains 4.07 16.3  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 6.04 g | 24.2 qt) 5.8 23.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.74 g | 31 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.2 24.8  
Going into fermentor 6.2 24.8  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

Ginger put in bag for boil and left in primary.
Cucumber peeled and thinly sliced and place in nylon bag and submerged in primary for 7 days.

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  • Last Updated: 2016-07-20 14:46 UTC