Blonde tester - Beer Recipe - Brewer's Friend

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Blonde tester

170 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 45 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday September 23rd 2019
1.052
1.010
5.5%
36.1
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 81.6%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 8.2%
2 lb American - Wheat2 lb Wheat 38 1.8 8.2%
0.50 lb American - Caramel / Crystal 30L0.5 lb Caramel / Crystal 30L 34 30 2%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 45 min 21.35 40%
1 oz Nugget1 oz Nugget Hops Leaf/Whole 14 Aroma 10 min 8.43 20%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Aroma 10 min 4.22 20%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Whirlpool at 200 °F 0 min 2.05 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 268 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.21 gal (56.84 qt). Suggest reducing strike water volume to 10.04 gal (40.16 qt) and adding 2.21 gal (8.84 qt) sparge/top-off. 12.25 49  
Strike water volume at mash thickness of 2 qt/lb 12.25 49  
Mash volume with grains (equipment estimates 9.57 g | 38.3 qt) 14.21 56.8  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 13 52  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 4.64 18.6  
Going into fermentor 11 44  
Total: 16.31 65.3
Equipment Profile Used: System Default
 
Notes

2019 Garden Hops
Splitting into Ale & Lager batches
-- Lager will share S23 &Y34 strains w/ Dunkel
-- Lager at 54F for 10 days, then slowly drop for lager to 35/36F for 3 weeks

Ale to ferment 3 weeks.

Goal of .batch is to separate into gallon sets and split 2.5 for tap.

Working on Carbonation and fermentation controls

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  • Last Updated: 2019-12-11 15:37 UTC