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Blonde Ale

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fabio Alcantara
Rating:

4.00 (1 Review)

No Chill: 30 minute extended hop boil time
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
URL: https://drive.google.com/open?id=0B3dc45IG9Qn4Q1llUVRWZGlYQkE

Created: Wednesday February 10th 2016

Original Gravity:

1.047

Final Gravity:

1.008

ABV (standard):

5.1%

IBU (tinseth):

27.1

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 20°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	American - Pilsner4 kg Pilsner	37	1.8	97.1%
120 g	German - Melanoidin120 g Melanoidin	37	25	2.9%
4.12 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Nugget10 g Nugget Hops	Pellet	14	Boil	60 min	21.01	55.6%
8 g	Cascade8 g Cascade Hops	Pellet	7	Aroma	0 min	6.04	44.4%
18 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Nugget (Pellet) 10 g Nugget (Pellet) Hops	21.01	55.6%
8 g	Cascade (Pellet) 8 g Cascade (Pellet) Hops	6.04	44.4%
18 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Infusion	--	66 °C	60 min
10 L	Fly Sparge	--	78 °C	10 min
Starting Mash Thickness: 3.1 L/kg

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 166 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Completar até o volume máximo da panela na rampa de infusão.
Lavar a cama de grãos com 10 litros de água ou até completar o volume da panela. (20 L)
Acrescentar o lúpulo de aroma no ZERO minuto da fervura, desligar o fogo e colocar (Cascade 8g).
Esperar a temperatura cair para 20°C e adicionar a levedura, mexer bem para oxigenar o mosto.
Fermentar entre 18°C e 20°C por 6 (seis) dias.
Transferir para o maturador e clarificar a 1°C entre 7 a 10 dias.
Prime com açúcar refinado 4g/L.
Garrafas temperatura ambiente por 10 a 15 dias.

Award Winning Recipe

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