Cousin's Blond ALE - Beer Recipe - Brewer's Friend

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Cousin's Blond ALE

230 calories 20.3 g 500 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cousin's breeers
Calories: 230 calories (Per 500ml)
Carbs: 20.3 g (Per 500ml)
Created: Wednesday April 29th 2020
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Bestmalz - BEST Pilsen4.5 kg BEST Pilsen 37 1.9 90%
0.50 kg Bestmalz - BEST Caramel Pils0.5 kg BEST Caramel Pils 37 2.43 10%
5 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade US20 g Cascade US Hops Pellet 5.5 Boil 65 min 13.6 40%
15 g Cascade US15 g Cascade US Hops Pellet 5.5 Boil 30 min 7.7 30%
15 g Cascade US15 g Cascade US Hops Pellet 5.5 Boil 12 min 4.2 30%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Irish Moss Fining Boil 15 min.
0.25 g servomyces Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
20 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 146 g       Temp: 20 °C       CO2 Level: 4.8 g/l
 
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
17 L Infusion 43 °C 43 °C 15 min
57 °C 57 °C 20 min
62 °C 62 °C 25 min
mash pH 5.4 67 °C 67 °C 30 min
mash out 77 °C 77 °C 7 min
17 L sp. water pH 6.3 Sparge 77 °C 77 °C --
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 17
Mash volume with grains 20.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.7 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

Pairs With: Italian cuisine, spicy food, fish, pepper jack cheese

Serving Temperature: 2°C to 5°C

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  • Last Updated: 2022-11-17 07:58 UTC