Blonde Ale I 12-10-2017 - Beer Recipe - Brewer's Friend

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Blonde Ale I 12-10-2017

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Brulosophers / Huss
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Tuesday November 28th 2017
1.048
1.011
4.9%
21.7
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 83.8%
1.25 lb American - White Wheat1.25 lb White Wheat 40 2.8 7.5%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 6%
7.25 oz American - Carapils (Dextrine Malt)7.25 oz Carapils (Dextrine Malt) 33 1.8 2.7%
16.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 12.8 Boil 55 min 13.2 30.4%
8 g Cascade8 g Cascade Hops Pellet 6.9 Boil 25 min 2.89 17.4%
8 g Cascade8 g Cascade Hops Pellet 6.9 Boil 10 min 1.51 17.4%
8 g Columbus8 g Columbus Hops Pellet 15 Boil 10 min 3.28 17.4%
8 g Cascade8 g Cascade Hops Pellet 6.9 Boil 5 min 0.83 17.4%
46 g / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 676 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 4 75 60 0
Mash 5.5 G RO
1.7 Gypsum
1.6 Epsom
2.5 Cacl
3.6ml Lactic Acid

Mash: 9.5 G RO
2.9 Gypsum
2.8 Epsom
4.3 Cacl
3ml Lactic Acid

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Add 65 degree grain to 163 water Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.26 25.1  
Mash volume with grains 7.6 30.4  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 7.64 g | 30.5 qt) 9.07 36.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.56 g | 46.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.34 61.4
Equipment Profile Used: System Default
 
Notes
Notes from 12-11-2017 brew date #####
  • Mashed at 147 for 75 minutes. This was due to how cold it was outside.
  • Added 5.5 gallons of 163 degree water to mash and hit 147 for 75 min. Sparged with 175 degree water to hit 160 mash out/
    Boiled for 60 min
    Crash cooled and transferred to fermentation chamber
    Set to 50 degrees ambient for 6 hours
    Pitched yeast at 9pm. Starter was a single 029 vial that had been built up twice. Estimated at 300 - 400 billion cells.
  • As of 7:30am Monday there was a nice 1-2 inch ring of krausen. I bumped the temp up to 52 ambient. Fermentation seems to be doing quite well.
    Water profile on the right was used: Yellow Balanced




    Based on this recipe:
    http://brulosophy.com/recipes/brulosophers-blonde-ale/



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  • Last Updated: 2017-12-11 20:00 UTC