Blonde Pampaya - Beer Recipe - Brewer's Friend

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Blonde Pampaya

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: A Aspen
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Wednesday June 13th 2018
1.048
1.011
4.8%
22.8
6.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,500 g German - Pilsner3500 g Pilsner 38 1.6 73.7%
250 g United Kingdom - Crystal 55L250 g Crystal 55L 34 55 5.3%
1,000 g American - Wheat1000 g Wheat 38 1.8 21.1%
4,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 16.93 42.9%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 15 min 5.6 28.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 5 min 0.22 28.6%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Papaya Flavor Secondary 8 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 131 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.3
Mash volume with grains 17.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 22.3 L) 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 20
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 25.7  
Equipment Profile Used: System Default
 
Notes

Add cut papaya to secondary.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-20 07:57 UTC