Staffordshire Blonde (Spicey & Fruity) - Beer Recipe - Brewer's Friend

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Staffordshire Blonde (Spicey & Fruity)

201 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mad Dog
Calories: 201 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Thursday May 7th 2020
1.066
1.011
7.2%
20.4
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg German - Bohemian Pilsner5.7 kg Bohemian Pilsner 38 1.9 81.4%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt $ 0.00 / kg
$ 0.00 		37 2 4.3%
0.30 kg United Kingdom - Amber0.3 kg Amber 32 27 4.3%
0.70 kg Brown Sugar0.7 kg Brown Sugar - (late boil kettle addition) 45 15 10%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Amarillo20 g Amarillo Hops Leaf/Whole 8.6 Boil 60 min 15.11 57.1%
15 g Citra15 g Citra Hops Leaf/Whole 11 Boil 10 min 5.26 42.9%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Orange Peel Flavor Boil 10 min.
20 g Coriander Seeds Spice Boil 10 min.
0.50 tsp Whirlfloc Fining Whirlpool 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Whirlpool 10 min.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
20 L Infusion 68 °C 65 °C 600 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23
Mash volume with grains (equipment estimates 21.2 L) 27.2
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 8.6 L) 9.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.4 L) 25
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Top off amount 6
Going into fermentor 25
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

O.G. = 1.0699
F.G. = 1.0019
ABV = 8.93%

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  • Last Updated: 2020-07-12 12:05 UTC