Loving Summer Blonde Ale - Porchfest - Beer Recipe - Brewer's Friend

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Loving Summer Blonde Ale - Porchfest

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Craft Beer and Brewing Mag
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday October 7th 2019
1.051
1.012
5.2%
29.9
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg German - Pilsner3.9 kg Pilsner 38 1.6 44.8%
3.90 kg United Kingdom - Maris Otter Pale3.9 kg Maris Otter Pale 38 3.75 44.8%
0.40 kg German - Vienna0.4 kg Vienna 37 4 4.6%
0.50 kg American - Victory0.5 kg Victory 34 28 5.7%
8.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Tettnanger56 g Tettnanger Hops Pellet 3.9 Boil 60 min 13.36 40%
28 g Cascade28 g Cascade Hops Pellet 6.8 Boil 20 min 7.05 20%
28 g Amarillo28 g Amarillo Hops Pellet 9.1 Boil 20 min 9.44 20%
28 g Centennial28 g Centennial Hops Pellet 9.6 Dry Hop 0 days 20%
140 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Ponton Township
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
21.75 L Strike 75 °C 67 °C 60 min
21.7 L Sparge 102 °C 90 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 21.8
Mash volume with grains (equipment estimates 21.5 L) 27.5
Grain absorption losses -8.7
Remaining sparge water volume (equipment estimates 28.1 L) 25.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.3 L) 38
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 34
Top off amount 6
Going into fermentor 40
Total: 47.6  
Equipment Profile Used: System Default
 
Notes

German Pilsner - Cargill - CA30010
United Kingdom - Muntons - Maris Otter - DR57473
German - Gambrinus - Vienna Malt - GA33700
Victory Malt - Briess DR57158



Fermentation
16C for 1 week
21C Free rise until 21C

Dry Hop for 3 days. Then Transfer and set temp to 2C for 1 week.

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  • Last Updated: 2019-10-09 17:15 UTC