Son of Flodden (US Grain/Hops) - Beer Recipe - Brewer's Friend

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Son of Flodden (US Grain/Hops)

207 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Foley
Calories: 207 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Wednesday April 10th 2013
1.062
1.020
5.5%
27.3
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 60.9%
3 lb Belgian Candi Sugar - Clear/Blond3 lb Belgian Candi Sugar - Clear/Blond 38 0 26.1%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8.7%
8 oz Maltodextrin8 oz Maltodextrin 39 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 20 min 20.52 50%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 6.75 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 qt Add strike water 165° Infusion -- 152 °F 60 min
21 qt Add 21 qt 168° water Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2.66 10.6  
Mash volume with grains 3.3 13.2  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.29 1.1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.46 29.9
Equipment Profile Used: System Default
 
Notes

Step by Step

Mill the grains and dough-in targeting a mash temperature of 152°F. Hold the mash at around 152°F for 60 minutes. Collect first runnings into boil kettle and begin heating. Sparge with 21 qt of 166°F water, collecting wort and adding to kettle until the pre-boil kettle volume is around 6.5 gallons. Take hydrometer reading if calculating efficiency.

The total wort boil time is 60 minutes. Add 3 lbs of Belgian Candi and the bittering hops with 25 minutes remaining in the boil. Add Irish moss and Maltodextrine with 15 minutes left in the boil. Add wort-chiller and yeast nutrient to the boil with 10 minutes left. Add aroma hops with 5 minutes left in the boil. Chill the wort to 70°F and aerate thoroughly. Take sample for hydrometer reading. Pitch one package of Safale-05 into 6.5 gallon fermenting bucket, aerate and airlock it!

Ferment at 67°F until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in 10-14 days.

++++++++++++++++++++++++++++++++++++++++++

In Brew Like A Monk, one of the brewers recommended mashing out and sparging no higher than 163°. That way you purposely don't denature the enzymes and conversion continues until the boil starts. If you're mashing at 146°, you're going for a highly fermentable, dry beer. "In that situation, 163 makes sense. I did it on my last batch. I achieved my best efficiency to date and fermentation went like gangbusters. This wasn't a huge beer (1.046 SG) and I nearly had a blowout with 5 gallons in a 6.5 gallon Ale Pail (the kreusen crept up the airlock but didn't quite go out the top)."

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  • Last Updated: 2014-02-09 21:58 UTC