Hoppy Blonde - Beer Recipe - Brewer's Friend

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Hoppy Blonde

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Tuesday August 16th 2016
1.051
1.013
5.1%
16.1
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb US - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 45.5%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 36.4%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 9.1%
8 oz American - White Wheat8 oz White Wheat 40 2.8 9.1%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 11.5 Boil 5 min 16.11 33.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 0 min 33.3%
1 oz Mosaic LupuLN21 oz Mosaic LupuLN2 Hops Lupulin Pellet 22 Whirlpool at 170 °F 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 10 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 25 30 175 200 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Infusion -- 150 °F 60 min
0.8 gal Sparge -- 160 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.41 9.6  
Mash volume with grains 2.85 11.4  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 3.14 g | 12.6 qt) 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.61 g | 18.5 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3.04 12.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 3 12  
Total: 4.94 19.8
Equipment Profile Used: System Default
 
Notes

Mash pH hit 5.4

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  • Last Updated: 2020-10-05 15:44 UTC