Passionate Blonde - Beer Recipe - Brewer's Friend

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Passionate Blonde

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Patricio Marshall
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Saturday August 17th 2013
1.051
1.011
5.4%
27.2
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.32 kg Gladfield Ale4.32 kg Gladfield Ale 36.2 3.04 90%
0.36 kg Gladfield Munich 0.36 kg Gladfield Munich 35.5 7.8 7.5%
0.12 kg Gladfield Aurora0.12 kg Gladfield Aurora 36.2 29 2.5%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Pacific Jade12 g Pacific Jade Hops Pellet 15.6 Boil 60 min 20.9 17.9%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.1 Whirlpool at 99 °C 30 min 6.3 37.3%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.1 Whirlpool at 75 °C 30 min 44.8%
67 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.70 g Calcium Sulphate Water Agt Mash --
2 g Calcium Chloride Water Agt Mash --
3.38 ml Lactic acid Water Agt Mash --
2 g Sodium Chloride Water Agt Mash --
0.25 tsp Supermoss Fining Boil 10 min.
2.40 g Wyeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Add salts to mash. Target mash ph of 5.35. Acidify 25.6l sparge water with 0.87ml lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Temperature -- 76 °C 15 min
Fly Sparge -- 76 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume 19.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 22.2 L) 24
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 23.7
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

60 minute hops are FWH.

Begin fermentation at 18℃ and allow to rise to 20℃ over 6-12 hours. Chill to 0-1c once fermentation is finished before transferring serving keg.

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  • Last Updated: 2015-05-23 22:14 UTC