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Smart Blonde

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 100% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Tuesday July 24th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.90 lb Briess - Pilsen Malt 2-Row6.9 lb Pilsen Malt 2-Row 37 1.2 78.8%
0.35 lb German - CaraHell0.35 lb CaraHell 34 11 4%
0.25 lb Belgian - CaraMunich0.25 lb CaraMunich 33 50 2.9%
0.56 lb Torrified Wheat0.56 lb Torrified Wheat 36 2 6.4%
0.70 lb German - Spelt Malt0.7 lb Spelt Malt 37 2 8%
8.76 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tahoma (6.9 AA)1 oz Tahoma (6.9 AA) Hops Pellet 6.9 Boil 10 min 6.29 25%
1 oz Tahoma (6.9 AA)1 oz Tahoma (6.9 AA) Hops Pellet 6.9 Boil 5 min 4.7 25%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Aroma 30 min 9.32 25%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Dry Hop 5 days 25%
4 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Temperature -- 148 °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 3.29 13.1  
Mash volume with grains 3.99 15.9  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 5.17 g | 20.7 qt) 5.06 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.35 33.4
Equipment Profile Used: System Default
 
Notes

Ferment at 45 degrees for a week, warm up to 68 for three days, dry hop in keg for three days.
Gas and drink

45 degree fermenting over stresses the yeast. makes it sweeter and a somewhat cloudy beer.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-14 13:36 UTC