Wholly Blonde 2 bbl 12-9-2018 - Beer Recipe - Brewer's Friend

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Wholly Blonde 2 bbl 12-9-2018

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 72 gallons (fermentor volume)
Pre Boil Size: 85 gallons
Post Boil Size: 83.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Steve
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Tuesday December 4th 2018
1.058
1.014
5.8%
20.1
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 lb American - Pale 2-Row75 lb Pale 2-Row 37 1.8 53.6%
25 lb American - White Wheat25 lb White Wheat 40 2.8 17.9%
15 lb American - Vienna15 lb Vienna 35 4 10.7%
15 lb German - Pilsner15 lb Pilsner 38 1.6 10.7%
10 lb American - Carapils (Dextrine Malt)10 lb Carapils (Dextrine Malt) 33 1.8 7.1%
140 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 oz Kent Goldings9 oz Kent Goldings Hops Pellet 6 Boil 60 min 13.41 56.3%
7 oz Amarillo7 oz Amarillo Hops Pellet 7.7 Boil 15 min 6.64 43.8%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 each Whirfloc Fining Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
16 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 2918 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: brite tank       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Filtered local water through charcoal filter
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 gal Infusion -- 154 °F 60 min
60 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 74.1 gal (296.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 62.1 gal (248.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 54.95 gal (219.8 qt). Suggest reducing strike water volume to 0.8 gal (3.2 qt) and adding 42.95 gal (171.8 qt) sparge/top-off. 43.75 175  
Strike water volume at mash thickness of 1.25 qt/lb 43.75 175  
Mash volume with grains 54.95 219.8  
Grain absorption losses -17.5 -70  
Remaining sparge water volume (equipment estimates 48.1 g | 192.4 qt) 59 236  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 74.1 g | 296.4 qt) 85 340  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume (equipment estimates 72 g | 288 qt) 83.5 334  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 83.5 g | 334 qt) 72 288  
Total: 102.75 411
Equipment Profile Used: System Default
 
Notes

Dump Trub on day 2. Gravity at 1.013 or 100% attrition, rise temp to 70 degrees. Hold for 2 days and than drop temp 5 degrees every 12 hours until 50 degrees is reached. At 50 degrees collect yeast 5 jars per fermentor. Clean out bottom of cone and continue to drop until 34 degrees. Transfer to Brite tank and at 32 degrees apply 14 psi to tank. About 8 hours. Transfer to 4 1/4 bbl kegs 62 lbs per keg.

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  • Last Updated: 2020-02-15 15:18 UTC