Blonde Ale #1: Marilyn Monroe - Beer Recipe - Brewer's Friend

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Blonde Ale #1: Marilyn Monroe

135 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Source: TB
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Wednesday January 15th 2020
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OG: 1.043 FG: 1.011 ABV: 4.2% IBU: 25

1.041
1.010
4.1%
28.6
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Pale 2-Row9 lb Pale 2-Row 38 2.5 94.7%
8 oz American - Caramel / Crystal 15L8 oz Caramel / Crystal 15L 35 15 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 17.95 11.1%
2 oz Yakima Valley Hops - Monroe (3.3 AA) / 1 Ounces2 oz Yakima Valley Hops - Monroe (3.3 AA) / 1 Ounces Hops Pellet 3.3 Boil 10 min 9.54 22.2%
2 oz Yakima Valley Hops - Monroe (3.3 AA) / 1 Ounces2 oz Yakima Valley Hops - Monroe (3.3 AA) / 1 Ounces Hops Pellet 3.3 Boil 1 min 1.14 22.2%
4 oz Yakima Valley Hops - Monroe (3.3 AA) / 1 Ounces4 oz Yakima Valley Hops - Monroe (3.3 AA) / 1 Ounces Hops Pellet 3.3 Dry Hop 3 days 44.4%
9 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Strike 160 °F 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.81 g | 19.3 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 6.94 27.8
Equipment Profile Used: System Default
 
Notes

Start fermentation at 64F and let free rise to 68F where it will hold for 7-10 days (roughly two weeks total).

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  • Last Updated: 2020-03-30 13:47 UTC