Camarillo Brillo Blonde V2 - Beer Recipe - Brewer's Friend

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Camarillo Brillo Blonde V2

148 calories 15.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Biermuncher's Classic
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday June 25th 2017
1.045
1.011
4.3%
22.4
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 72.2%
1 lb American - Vienna1 lb Vienna 35 4 11.1%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 8.3%
0.75 lb American - Caramel / Crystal 10L0.75 lb Caramel / Crystal 10L 35 10 8.3%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Amarillo7 g Amarillo Hops Pellet 8.6 First Wort 0 min 9.54 25%
7 g Amarillo7 g Amarillo Hops Pellet 8.6 Boil 40 min 7.37 25%
7 g Cascade7 g Cascade Hops Pellet 7 Boil 20 min 4.14 25%
7 g Cascade7 g Cascade Hops Pellet 7 Boil 5 min 1.36 25%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium chloride Water Agt Mash 0 min.
1 tsp Gypsum Water Agt Mash 0 min.
1 each Campden tablet Water Agt Mash 0 min.
0.50 tsp Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
2017 Burlington Vermont Water (via CWD 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 0 8 90 90 74
1 tsp gyp and 1 tsp calcl, 1 campden
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.66 g | 34.6 qt) 8.38 33.5  
Mash volume with grains (equipment estimates 9.38 g | 37.5 qt) 9.1 36.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.1 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

http://www.homebrewtalk.com/showthread.php?t=42841

Subbing Amarillo for Centennial because that's what I have and it's chiefly bittering, and London Ale III yeast for Nottingham, same reason.

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  • Last Updated: 2018-05-06 21:55 UTC