Samoa x food

Method: All Grain
Style: Blonde Ale
Boil Time: 35 min
Batch Size: 33 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 127 calories (Per )
Carbs: 10.9 g (Per )

Created: Thursday September 1st 2022

Original Gravity:

1.042

Final Gravity:

1.007

ABV (standard):

4.5%

IBU (tinseth):

29.1

SRM (morey):

7.8

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.75 kg	United Kingdom - Maris Otter Pale5.75 kg Maris Otter Pale	38	3.75	92%
500 g	Crisp Malting - Crystal Light - 45L500 g Crystal Light - 45L	33.1	45	8%
6.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Simcoe20 g Simcoe Hops	Leaf/Whole	11.5	Boil	30 min	13.79	22.2%
20 g	Simcoe20 g Simcoe Hops	Leaf/Whole	11.5	Boil	10 min	6.5	22.2%
20 g	Simcoe20 g Simcoe Hops	Leaf/Whole	11.5	Boil	5 min	3.58	22.2%
30 g	Simcoe30 g Simcoe Hops	Leaf/Whole	11.5	Whirlpool	10 min	5.23	33.3%
90 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
90 g	Simcoe (Leaf/Whole) 90 g Simcoe (Leaf/Whole) Hops		29.1	99.9%
90 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35 L		Infusion	65 °C	65 °C	90 min
Starting Mash Thickness: 3.13 L/kg

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	22 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	No
Fermentation Temp:	25 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 121 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

View Count: 157
Brew Count: 0
Last Updated: 2022-09-01 23:50 UTC

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