Mosaic Blonde - Beer Recipe - Brewer's Friend

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Mosaic Blonde

166 calories 14.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jason/Lloyd
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday January 11th 2017
1.051
1.009
5.6%
26.2
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - Pale 2-Row9 lb Pale 2-Row 36 1.75 80%
1 lb German - Dark Munich1 lb Dark Munich 36 10 8.9%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.4%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 6.7%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Mosaic8 g Mosaic Hops Pellet 11.5 Boil 60 min 13.62 27.6%
7 g Mosaic7 g Mosaic Hops Pellet 11.5 Boil 30 min 6.62 24.1%
7 g Mosaic7 g Mosaic Hops Pellet 11.5 Boil 20 min 4.05 24.1%
7 g Mosaic7 g Mosaic Hops Pellet 11.5 Boil 5 min 1.93 24.1%
29 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 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
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced CO2       Amount: 13psi at 35deg       CO2 Level: 2.8 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 6 0 60 92 0
2g Gypsum
2g Epsom Salt
6g CaCl2
2mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.33 gal Sacc Rest Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.16 36.6  
Mash volume with grains 10.06 40.2  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.96 g | 23.8 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

Seemed to take a good bit of time to get started. Ran a fermentation profile (should be in images).

Room temp mash pH: 526

Last Updated and Sharing
 
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  • Last Updated: 2017-04-24 16:53 UTC