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Hoppy Blonde Ale

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Tuesday August 31st 2021

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.7%

IBU (tinseth):

30.7

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	United Kingdom - Maris Otter Pale5 lb Maris Otter Pale	38	3.75	28.6%
10 lb	US - Pilsner10 lb Pilsner	37.7	2.06	57.1%
1 lb	American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L	35	10	5.7%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	5.7%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	2.9%
17.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7.3	Boil	60 min	13.71	14.3%
2 oz	Mosaic2 oz Mosaic Hops	Leaf/Whole	12.5	Boil	10 min	17.03	28.6%
4 oz	Artisan - Simcoe4 oz Simcoe Hops	Pellet	13.7	Dry Hop	0 days		57.1%
7 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Cascade (Leaf/Whole)	13.71	14.3%
2 oz	Mosaic (Leaf/Whole)	17.03	28.6%
4 oz	Artisan - Simcoe (Pellet)		57.1%
7 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.5 gal	Strike	161 °F	150 °F	60 min
8 gal	Fly Sparge	170 °F	165 °F	75 min
Starting Mash Thickness: 1.49 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Yeast Nutrient		Other	Boil	10 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	2 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 158 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 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

Notes

Heated 6.5 gallons of mash water (my well water with 2 tbs of Five Star 5.2 pH stabilizer) to 160 degrees F. Added grains and stirred well to mix. Mash temp settled at 153 degrees F and was maintained at that temperature for 60 minutes. Lautered until the runnings were clear and then began to collect wort while beginning fly sparging using 170 degree F spare water. Collected about 13 gallons of wort over a 75min period. Brought wort to a boil and added hops according to the recipe. Added 1 tsp yeast nutrient for final 10 minutes of the boil. Boiled for 60 min. Transferred (pumped) wort through counter-flow chiller into fermenter. Wort was 68 degrees F when oxygenated and yeast was pitched. O.G. was 1.048. Allowed to ferment at 68 degrees for 2 weeks. Dropped yeast and added 4 oz. Simcoe hops to fermenter. Allowed to dry hop for 5 days. Dropped hop residue and remaining yeast and transferred beer to 2, 5 gallon corny kegs. Final gravity was 1.012. Calculated ABV about 4.6%. Conditioned beer at 35 degrees F for 2 weeks and carbonated to about 2 volumes. Served. Pretty damn good!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-09-28 20:53 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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