Loving Summer Blonde - Beer Recipe - Brewer's Friend

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Loving Summer Blonde

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Craft Beer and Brewing
Hop Utilization: 82%
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
URL: https://beerandbrewing.com/loving-summer-blonde-ale-recipe/
Created: Thursday January 9th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 43.5%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 43.5%
1 lb American - Vienna1 lb Vienna 35 4 8.7%
0.50 lb American - Victory0.5 lb Victory 34 28 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 12.73 40%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.9 Boil 10 min 3.54 20%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.9 Boil 10 min 6.62 20%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.3 Dry Hop 7 days 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 5 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 5 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 219 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Strike 164 °F 152 °F 60 min
5.15 gal Fly Sparge 152 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.7 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.13 g | 24.5 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.39 37.6
Equipment Profile Used: System Default
 
Notes

After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.

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  • Last Updated: 2020-02-15 18:23 UTC