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Blonde

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Marcus Ferguson
Calories: 146 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)

Created: Friday August 2nd 2024

Kjeller 5 Sommerøl 2016

by Kjeller 5

OG: 1.043 FG: 1.009 ABV: 4.5% IBU: 20

Extra pale Ale

by MFergBrew

OG: 1.047 FG: 1.009 ABV: 5.1% IBU: 20

Nippan Hazy Paradise Ale

by Marty Chung

OG: 1.054 FG: 1.010 ABV: 5.9% IBU: 22

Original Gravity:

1.048

Final Gravity:

1.009

ABV (standard):

5.1%

IBU (tinseth):

19.8

SRM (morey):

3.8

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	New Zealand - Pilsner Malt4 kg Pilsner Malt	37.3	1.93	84.7%
0.30 kg	Gladfield - Munich Malt0.3 kg Munich Malt	36.8	7.87	6.4%
0.25 kg	Gladfield - Gladiator Malt0.25 kg Gladiator Malt	37.3	3.6	5.3%
0.17 kg	Gladfield - Sour Grapes Acid Malt0.17 kg Sour Grapes Acid Malt	12.4	2.03	3.6%
4.72 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
11 g	Magnum11 g Magnum Hops	Pellet	12	Boil	60 min	14.89	18%
25 g	Tettnanger25 g Tettnanger Hops	Pellet	4.8	Boil	10 min	4.91	41%
25 g	Tettnanger25 g Tettnanger Hops	Pellet	4.8	Whirlpool at 75 °C	10 min		41%
61 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
11 g	Magnum (Pellet) 11 g Magnum (Pellet) Hops	14.89	18%
50 g	Tettnanger (Pellet) 50 g Tettnanger (Pellet) Hops	4.91	82%
61 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.5 L			--	67 °C	60 min
	Mash out		--	75 °C	10 min
16.5 L		Sparge	--	78 °C	--
Starting Mash Thickness: 1.6 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Whirfloc tablet	Water Agt	Boil	15 min.
3 g	Yeast Nutrient	Other	Boil	15 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Sparge	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Sparge	1 hr.
0.90 ml	Lactic acid	Water Agt	Sparge	1 hr.
2 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	1 hr.
1.15 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 286 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 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

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-11-01 18:18 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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