Bru Best Blonde Ale - Beer Recipe - Brewer's Friend

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Bru Best Blonde Ale

137 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Wii
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Monday June 18th 2018
1.045
1.009
4.7%
21.3
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Pale 2-Row3.499 kg Pale 2-Row 37 1.8 84.5%
320 g American - White Wheat320 g White Wheat 40 2.8 7.7%
212 g American - Caramel / Crystal 15L212 g Caramel / Crystal 15L 35 15 5.1%
110 g American - Carapils (Dextrine Malt)110 g Carapils (Dextrine Malt) 33 1.8 2.7%
4,141 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.51 g Galena5.51 g Galena Hops Pellet 13 Boil 40 min 11.03 19.5%
5.70 g Cascade5.7 g Cascade Hops Pellet 7 Boil 20 min 4.24 20.1%
5.70 g Cascade5.7 g Cascade Hops Pellet 7 Boil 7 min 1.88 20.1%
5.70 g Columbus5.7 g Columbus Hops Pellet 15 Boil 6 min 3.52 20.1%
5.70 g Cascade5.7 g Cascade Hops Pellet 7 Boil 2 min 0.59 20.1%
28.31 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
11 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0

33 litros
1.7 Gr de CaSo4 Sulfato de Calcio Gypsum
3.0 Gr de MgSo4 Sulfato de Magnesio Epsom
5.0 Gr de CaCl2 Cloruro de Calcio

3ml de acido lactico
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 65 °C 60 min
Infusion -- 48 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 16.6
Mash volume with grains 19.3
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 14.2 L) 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Going into fermentor 17
Total: 29  
Equipment Profile Used: System Default
 
Notes

16.6 lts de agua a 50 grados se añade las maltas en olla grande
mantener 48 grados por 10 minutos
Rampa hasta alcanzar los 65 grados
mantener por 60 minutos
drenar hasta nivel de malta aproximadamente 10.350 lts a olla chica.
agregar 13.7 lts de agua a 81 grados a la olla grande
lavar durante 10 minutos a 78 grados.
Drenar hasta conseguir 24 lts en la olla chica
llevar a hervor durante 90 minutos.

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  • Public: Yup, Shared
  • Last Updated: 2018-06-30 05:58 UTC