Blond Ale - Beer Recipe - Brewer's Friend

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Blond Ale

155 calories 13.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 75 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 59% (brew house)
Source: Bruno Maniuc
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Tuesday May 15th 2018
1.051
1.009
5.5%
23.5
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.19 kg American - Pilsner2.19 kg Pilsner 37 1.8 78.5%
0.40 kg German - Wheat Malt0.4 kg Wheat Malt 37 2 14.3%
0.20 kg German - CaraHell0.2 kg CaraHell 34 11 7.2%
2.79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 9 Dry Hop 7 days 18.5%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 30 min 16.62 25.9%
5 g Centennial5 g Centennial Hops Pellet 9 Boil 15 min 6.9 9.3%
15 g Centennial15 g Centennial Hops Pellet 9 Boil 0 min 27.8%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Dry Hop 7 days 18.5%
54 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: diluição açucar cristal       Amount: 60 g       CO2 Level: 6 g/l
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 66 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21 L) 21.7
Mash volume with grains (equipment estimates 22.8 L) 23.5
Grain absorption losses -2.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.3 L) 18
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Volume into fermentor 10
Total: 21.7  
Equipment Profile Used: System Default
 
Notes

Infusão simples , sem parada proteica, buscando atraves da rampa 66 graus um corpo medio-baixo,
O grist de malte tende ao seco malteado devido ao trigo, leve sensação de mel e uma boa espuma. O de lúpulo remete a notas picantes e cítricas, gerando um baixo amargor e aroma médio, previlegiando o malteado.
Resfriamento com chiller de imersão mais banho de gelo até temperatura de 35 - 25 graus.
Fermentação primária entre 19-20 graus até atenuar. Fermentação secundaria em temperatura ambiente por 3 dias.
Dry-hop entre 20-18 graus por 4 dias, maturação por 4 dias a 5 graus.

Envase com priming de 5.5g/l por 10-15 dias. Carbonatação em temperatura ambiente.

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  • Last Updated: 2018-06-26 23:26 UTC