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Barney Was a Blonde - Ale

Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)

Created: Thursday July 9th 2020

Original Gravity:

1.055

Final Gravity:

1.017

ABV (standard):

5.0%

IBU (tinseth):

24.3

SRM (morey):

3.9

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	US - Pale 2-Row4.5 kg Pale 2-Row	37	1.8	81.8%
0.40 kg	Gladfield - Vienna Malt0.4 kg Vienna Malt	37.4	3.45	7.3%
0.10 kg	Flaked Oats0.1 kg Flaked Oats	33	2.2	1.8%
0.20 kg	German - Acidulated Malt0.2 kg Acidulated Malt	27	3.4	3.6%
0.30 kg	Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	5.5%
5.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Cascade20 g Cascade Hops	Pellet	7	Boil	60 min	17.66	40%
10 g	Cascade10 g Cascade Hops	Pellet	7	Boil at 100 °C	5 min	0.05	20%
10 g	Cascade10 g Cascade Hops	Pellet	7	Whirlpool at 80 °C	0 min	0.89	20%
10 g	Tettnanger10 g Tettnanger Hops	Pellet	4.5	Boil	60 min	5.68	20%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Cascade (Pellet) 40 g Cascade (Pellet) Hops	18.6	80%
10 g	Tettnanger (Pellet) 10 g Tettnanger (Pellet) Hops	5.68	20%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
29 L	Mash In	Sparge	70 °C	67 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	15 min.
0.50 tsp	Wyeast - Beer Nutrient	Fining	Boil	15 min.
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 153.6 g Temp: 20 °C CO₂ Level: 2.45 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

Notes

FERMENTATION: If using Wyeast 1056 or White Labs WLP001, ferment around 67 °F (19 °C), holding the temperature steady throughout fermentation.

Hold fermentation @ 19°C for a week, then rise to 21°C until completion of fermentation. Crash the beer to(2°C), then bottle or keg

Last Updated and Sharing

272

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Brews

Public: Yup, Shared
Last Updated: 2021-01-04 06:29 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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