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Blonde - 10 Gal

Method: All Grain
Style: Blonde Ale
Boil Time: 110 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 15.3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Daniel Errante
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Tuesday December 3rd 2019

Original Gravity:

1.060

Final Gravity:

1.011

ABV (standard):

6.5%

IBU (tinseth):

34.7

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	German - Floor-Malted Bohemian Pilsner20 lb Floor-Malted Bohemian Pilsner	38	1.8	48.2%
10 lb	American - Wheat10 lb Wheat	38	1.8	24.1%
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	24.1%
24 oz	American - Carapils (Dextrine Malt)24 oz Carapils (Dextrine Malt)	33	1.8	3.6%
41.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Perle2 oz Perle Hops	Pellet	5.2	Boil	45 min	14.82	25%
2 oz	Tettnang2 oz Tettnang Hops	Pellet	4	Boil	45 min	11.4	25%
2 oz	Tettnang2 oz Tettnang Hops	Pellet	4	Boil	15 min	6.16	25%
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops	Pellet	3.8	Boil	5 min	2.35	25%
8 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Perle (Pellet) 1.9999999954251 oz Perle (Pellet) Hops	14.82	25%
4 oz	Tettnang (Pellet)	17.56	50%
2 oz	Domestic Hallertau (Pellet)	2.35	25%
8 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 gal		Infusion	150 °F	150 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 oz	Whirlfloc		Water Agt	Boil	25 min.

Yeast

Wyeast - Kölsch II 2575

Amount:	3 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	55 - 70 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 254 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 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

Pitch at 70 degrees

Get HLT to ~160. Spray out all the pots before putting water in them.
Mash in at 150. Temperature will go down to 144 or so but thats OK. Let it rise back to 150.
Mash pH should be around 4.8 - 5.2 (measure this 20 minutes after you start mashing)
When mash has 20 minutes left, bring the mash up to 175 degrees before sparging.
Make sure to get original gravity at end of boil to ~1.060. If you are way over, add water from HLT.
Add oxygen to wort when transferring.

Last Updated and Sharing

283

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Brews

Public: Yup, Shared
Last Updated: 2019-12-03 15:14 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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