Blondit - Beer Recipe - Brewer's Friend

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Blondit

152 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.7 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Felipe
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Sunday July 10th 2016
1.050
1.009
5.4%
26.3
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale 38 3.75 84.4%
0.50 kg United Kingdom - Wheat0.5 kg Wheat 37 2 11.1%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 4.4%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15.4 Boil 60 min 21.89 25%
10 g Azacca10 g Azacca Hops Pellet 15.4 Boil 5 min 4.36 25%
20 g Azacca20 g Azacca Hops Pellet 15.4 Boil 0 min 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Orange peel Flavor Boil 10 min.
10 g Coriander Spice Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sao Lourenco
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 2 10 63 59 0
3g Gypsum
4g cloreto de calcio


pH final: 5.15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike Water -- -- 67 °C 60 min
Mashout -- -- 76 °C 10 min
13.7 L Batch Sparge -- 78 °C 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18
Mash volume with grains 21
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 13.3 L) 14.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Strike Water: 67 ºC = 152,6 F - 60 minutes
Raise temperature to 72-73ºC = 161,6 - 163,4

Mashout: 75 a 76 ºC = 168 - 170 F - 10 minutes

Batch Sparge: 75 a 77ºC = 168 - 171 F - 5 minutes + Recirculate
The sparge water should be heated between 180-190 °F / 82-88 °C.

Perfil Agua:
3X1WFXV

Volume to the Kettle: 26.7 l
Boil Gravity: 1.037

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  • Last Updated: 2016-07-16 00:42 UTC