Old Mission Bell Blonde - Beer Recipe - Brewer's Friend

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Old Mission Bell Blonde

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Reevesie
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Sunday January 19th 2020
1.045
1.010
4.5%
42.4
6.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Bairds - Maris Otter Pale Ale7 lb Maris Otter Pale Ale 37.5 2.5 87.5%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 3.1%
0.25 lb United Kingdom - Amber0.25 lb Amber 32 27 3.1%
0.25 lb American - Victory0.25 lb Victory 34 28 3.1%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 3.1%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil at 212 °F 60 min 24.54 12.5%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil at 212 °F 15 min 12.18 12.5%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Whirlpool at 170 °F 15 min 5.72 25%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Dry Hop (High Krausen) at 65 °F 5 days 25%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Dry Hop at 45 °F 2 days 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Fermcap Water Agt Boil 1 hr.
0.50 tsp irish moss Fining Boil 15 min.
2.50 tsp Yeast Energizer Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109.3 11.2 0 0 233.6 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Hit 155F, dropped to 150F in 1hr. Strike 165 °F 149 °F 60 min
3.75 gal Batch Sparge 180 °F 161 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains (equipment estimates 4.07 g | 16.3 qt) 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

6/20/23-Using cascade whole leaf (1-60, 1-15, 2-WP170-15, 2-DH High K, 2-DH/CC 40), and these water adjustments:
Mash: 2.5ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Sparge: 4ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Kettle: 3ml 75% Phosphoric
Lost 1/2 Gallon to hop absorption, so only 5 gallons in fermenter, probably less in keg, but I did a closed transfer so IDK. Need a better method of dry hopping, I think I oxidized this batch.

12/12/21-Needed to get rid of the Brewer's Gold 1oz, so next time just use more Centennial and Cascade at 60 (alternatively, next time use CTZ). 2x DH, in fermenter at 45F for last 2 days fermentation, then to keg. The WP is the DipHop step.

9/1/21-Tasting Notes for 8/2/21: Very light, citrusy, so drinkable. I want more hop nose, so maybe next time I add double the dry hops? or double the hop dip? or add a whirlpool step in addition to the other steps?
8/2/21-Using the Burton Salts listed in the recipe only in mash H2O, acidified each step, altered the hop schedule (~45IBUs) and added the carapils (foam/head). Double-Crushed the grain because the new method seems less efficient for some reason. Will Dip-Hop the WP additions, and will DH at 36F while it cold crashes in the fermenter before force-carb.

9/7/20-The new cascade and centennial are lighter in AA than the last batch so I am adjusting the quantity a little. Same water calcs. Added Campden again.

8/30/2020-Seeing if we can replicate last time, it was amazing, or get better with the following water treatment. Well, replication is not going to happen, I am out of Cascade. I am doing a straight weight sub of Citra for the Cascade, so in the future I can make the previous beer-it comes out to about 60IBU's. Worried about the new water filter (stout tastes like vinyl), so adding a tab of Campden to H2O, pre-brew. Kegged and DH 9/6/20, Gas & Cold Crash on 9/09.

7/30/2020-Moved from fermenter to keg with dry hop. Added CO2 to keg before transfer. Hoping a lot of residual O2 was pushed out and/or used up by the leftover fermentation. Leaving it at room temp for another day to make sure Diacetyl Rest finishes. Will cold crash and force carbonate next, giving hops about 3 days before doing it. Delicious!

7/25/2020-I am grinding 2x at .25 and seeing 85-90% efficiency with average ABV batches. Hoping for the best flavor on this one, added 1/2 tsp CaCl and 1/2 tsp CaSO4 to mash water.

5/25/2020-Tweaked the recipe a bit, trying to get my next batch of beer to be back to citrusy-piney-grapefruity.

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  • Last Updated: 2023-07-03 23:51 UTC