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Passionate Blonde Ale

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tobin Bottman
Hop Utilization: 99%
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Sunday April 19th 2020

여름일기

by Jaeho

OG: 1.042 FG: 1.007 ABV: 4.6% IBU: 21

Original Gravity:

1.048

Final Gravity:

1.013

ABV (standard):

4.6%

IBU (tinseth):

22.3

SRM (morey):

3.4

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Belgian - Pilsner8 lb Pilsner	37	1.6	42.1%
8 lb	American - Pale 2-Row8 lb Pale 2-Row	37	1.8	42.1%
2 lb	American - White Wheat2 lb White Wheat	40	2.8	10.5%
1 lb	German - Acidulated Malt1 lb Acidulated Malt	27	3.4	5.3%
19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
85 g	Willamette85 g Willamette Hops	Leaf/Whole	4.5	Boil	60 min	22.29	81%
20 g	Hallertau Blanc20 g Hallertau Blanc Hops	Pellet	10	Whirlpool	0 min		19%
105 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
85 g	Willamette (Leaf/Whole) 85 g Willamette (Leaf/Whole) Hops	22.29	81%
20 g	Hallertau Blanc (Pellet) 20 g Hallertau Blanc (Pellet) Hops		19%
105 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23.6 qt		Infusion	163 °F	150 °F	60 min
4 gal	Mash out	Strike	212 °F	168 °F	10 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	10 min.
1 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
5 g	Gypsum	Water Agt	Mash	1 hr.
0.40 g	Table Salt	Water Agt	Mash	1 hr.
4.20 g	Epsom Salt	Water Agt	Mash	1 hr.
3.20 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - L05 Cablecar

Amount:	2 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium High
Optimum Temp:	55 - 65 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 174 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 10.6 oz Temp: 68 °F CO₂ Level: 2.5 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

3 lb. 1 oz. passionfruit puree added to one 5 gallon carboy on day 7 of primary fermentation and left to ferment another 7 to 10 days.

Last Updated and Sharing

263

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Public: Yup, Shared
Last Updated: 2020-04-24 01:27 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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