Blonde Summer Ale - Beer Recipe - Brewer's Friend

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Blonde Summer Ale

180 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 61% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday May 4th 2020
1.055
1.010
6.0%
26.7
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canada Malting - ORGANIC 2-ROW MALT9 lb ORGANIC 2-ROW MALT 37 2 81.8%
1 lb American - Wheat1 lb Wheat 38 1.8 9.1%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 14 Boil 40 min 23.33 66.7%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 5.9 Boil 20 min 3.39 33.3%
0.75 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 150 g       Temp: 77 °F       CO2 Level: 2.7 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.15 g | 28.6 qt) 5.63 22.5  
Mash volume with grains (equipment estimates 8.03 g | 32.1 qt) 6.51 26  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.53 g | 22.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 4 16  
Top off amount 0.5 2  
Volume into fermentor 4.5 18  
Total: 5.63 22.5
Equipment Profile Used: System Default
 
Notes

Heat to 155f. (Depends on grain temperature)
Add BIAB to pot.
Add grain. Check for 151F. (Actually a few degrees higher for heat loss)
Steep 1 hr.
Take gravity after removing BIAB and squeezing the bag(or pouring 151f sparge water over grain). Correct to calibration temperature.
Calculate target boil volume for 1.055 SG. Maintain that volume for boil duration with infusion/boil off.
Boil 1 hr. Do hops schedule.
Add whirlfloc at last 15min.
Cold crash. Whirlpool. (Everything sanitized after this step)
Use wife to help siphon to and aerate to fermentor. Avoid picking up the junk at the bottom of the pot.
Shake fermentor 3 times. Open lid between each.
Pitch yeast at <85f even if it is the next morning.
Wait 2 weeks. (Optional: cold crash prior to racking).
Use priming sugar to 2.7 volumes. Check temperature for sugar correction and residual carbonation (bottle bombs).
Wait 2 weeks.
Refrigerate and drink :)


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  • Last Updated: 2020-07-01 20:55 UTC