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The Otter Blonde

Method: All Grain
Style: Blonde Ale
Boil Time: 50 min
Batch Size: 4.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Kevin Skene
Calories: 189 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Friday June 5th 2020

Long, Hot, Summer

by Brainstem Brewing

OG: 1.057 FG: 1.013 ABV: 5.8% IBU: 31

Long, Hot, Summer (Lutra Kveik)

by Brainstem Brewing

OG: 1.057 FG: 1.013 ABV: 5.8% IBU: 38

Original Gravity:

1.058

Final Gravity:

1.008

ABV (standard):

6.6%

IBU (tinseth):

34.9

SRM (morey):

6.4

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	House of Malt - Pilsner Malt4 lb Pilsner Malt	34.6	2.1	42.1%
4 lb	Crisp Malting - Finest Maris Otter4 lb Finest Maris Otter	38	3	42.1%
1 lb	Briess - Goldpils Vienna Malt1 lb Goldpils Vienna Malt	36.8	3.5	10.5%
8 oz	Briess - Victory Malt8 oz Victory Malt	34.5	28	5.3%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4	Boil	50 min	17.01	40%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	10	Boil	10 min	8.11	20%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12	Boil	10 min	9.73	20%
0.50 oz	Citra0.5 oz Citra Hops	Pellet	11	Dry Hop	3 days		20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Tettnanger (Pellet)	17.01	40%
0.50 oz	Cascade (Pellet)	8.11	20%
0.50 oz	Simcoe (Pellet)	9.73	20%
0.50 oz	Citra (Pellet)		20%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3 gal	Strike	166 °F	152 °F	60 min
4.3 gal	Sparge	169 °F	169 °F	45 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.74 psi Temp: 37 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
R/O Distilled Water @ 7ppm (5 Gallons of water in kettle for both strike & sparge mineral additions) .75 tsp gypsum .75 tsp CaCl2 (Calcium Chloride) .35 tsp Baking Soda Treated both strike and sparge water the same.
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 60°F (16°C) for the first four days, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-08-23 13:54 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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