Tropical Blonde - Beer Recipe - Brewer's Friend

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Tropical Blonde

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: TomR
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Thursday August 1st 2019
1.044
1.010
4.4%
21.9
4.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 83.3%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 8.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 8.3%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz citra0.5 oz citra Hops Pellet 13.1 Boil 5 min 7.87 33.3%
1 oz citra1 oz citra Hops Pellet 13.1 Whirlpool at 212 °F 15 min 14.02 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 oz frozen guava pulp Other Boil 0 min.
14 oz frozen passionfruit pulp Other Boil 0 min.
2 g Gypsum Water Agt Mash 0 min.
1.10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
2 ml lactic Water Agt Primary 0 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Suffolk Zone 1 Average Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Ph expected = 5.31, targeting <5.4 for Blonde Ale
Adding 2.0g Gypsum, 1.1g CaCl2, 3ml 88% Lactic acid to Mash





Suffolk County Zone 1 Water averages
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 152 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.88 7.5  
Mash volume with grains 2.36 9.4  
Grain absorption losses -0.75 -3  
Remaining sparge water volume 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.02 g | 20.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 2.48 g | 9.9 qt) 3.5 14  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 3.46 13.9  
Total: 5 20
Equipment Profile Used: System Default
 
Notes

Single addition, assuming .1g/pound grain absorption

mash for 30 minutes (check for conversion after 30, will go longer as needed) and boil for 30 minutes

Add 2mL 88% extra lactic after boil for a20 to convert to ethyl lactate

Intentionally under pitching to .5, not taking into account sugars added by fruit

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  • Public: Yup, Shared
  • Last Updated: 2019-10-26 02:00 UTC