Passionate Blonde Ale - Beer Recipe - Brewer's Friend

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Passionate Blonde Ale

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tobin Bottman
Hop Utilization: 99%
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday April 19th 2020
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OG: 1.042 FG: 1.007 ABV: 4.6% IBU: 21

1.048
1.013
4.6%
22.3
3.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 42.1%
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 42.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 10.5%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 5.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85 g Willamette85 g Willamette Hops Leaf/Whole 4.5 Boil 60 min 22.29 81%
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 10 Whirlpool 0 min 19%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
5 g Gypsum Water Agt Mash 1 hr.
0.40 g Table Salt Water Agt Mash 1 hr.
4.20 g Epsom Salt Water Agt Mash 1 hr.
3.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L05 Cablecar
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium High
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 10.6 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.6 qt Infusion 163 °F 150 °F 60 min
4 gal Mash out Strike 212 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.64 gal (50.56 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.64 gal (2.56 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.94 23.8  
Mash volume with grains 7.46 29.8  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 9.33 g | 37.3 qt) 9.69 38.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.64 g | 50.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 11.03 g | 44.1 qt) 11.8 47.2  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.77 g | 47.1 qt) 11 44  
Total: 15.63 62.5
Equipment Profile Used: System Default
 
Notes

3 lb. 1 oz. passionfruit puree added to one 5 gallon carboy on day 7 of primary fermentation and left to ferment another 7 to 10 days.

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  • Last Updated: 2020-04-24 01:27 UTC