Perky Blonde Ale - Beer Recipe - Brewer's Friend

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Perky Blonde Ale

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Source: dfj
Rating:
5.00 (1 Review)

Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday October 24th 2017
1.048
1.013
4.7%
23.9
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 77.8%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 11.1%
1 lb Belgian - Munich1 lb Munich 38 6 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Northern Brewer0.55 oz Northern Brewer Hops Pellet 9.3 Boil 60 min 20.51 35.5%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.9 Boil 15 min 3.43 16.1%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 6.9 Dry Hop 3 days 48.4%
1.55 oz / $ 0.00
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 5 oz      
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
semi hard water
add .75 hops to fermentor while it cools eu style
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt brewers edge set 152 stir every 15min Infusion -- 152 °F 60 min
14 qt Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.34 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.34 qt/lb 3.02 12.1  
Mash volume with grains 3.74 14.9  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.89 g | 19.6 qt) 3.86 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.88 27.5
Equipment Profile Used: System Default
 
Notes

use Brewer's Edge. Test Batch
heat 3.5 gallons on stove to 180 - transfer to Igloo cooler before mash
boil strike
3 gal to 162 add grain and stir for no dough balls
set temp to 152 1 hour
Stir grain every 15 min
drain mash by lifting ss bucket in brewer's edge
add cold water til sparge is 170 f to 5 gallon cooler
once 1 gallon collected, collect 1qt or 2 and pour slowly on grain bed.
Sparse by slowly dumping 1qt back on mash
boil 1 hour add hop as scheduled using a hop bag
measured 1.052 @60f 78% eff
add dry hops to fermenter and let cool overnight to ~70f
when cooled to 70F pitch yeast rack after 3 days
Rack to 5 gallon carboy after fermenting slow for 7 to 10 days
when clear and and no fermentation.
transfer bottling bucket. dissolve 5 oz of corn sugar into 16 oz of water. mix in and bottle

feel free to use 1# crystal 10 if you cant get 1 # Munich for 9 # max grain. adjust as need to hit efficiency

Updated had to add 1/4 gallon at rack so i failed to collect enough at sparge. efficiency suffered to 73% when i account for the 1/4 gallon added to secondary
1.012 at bottle 70f

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  • Last Updated: 2017-11-22 23:40 UTC