Blonde Bombshell - Beer Recipe - Brewer's Friend

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Blonde Bombshell

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.07 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 73% (brew house)
Source: BierMuncher
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Tuesday January 21st 2014
1.043
1.010
4.3%
22.6
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 78.3%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 8.4%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.6%
1 lb American - Vienna1 lb Vienna 35 4 5.6%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.1%
17.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 55 min 9.31 25%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 35 min 7.89 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 20 min 4.04 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 1.33 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 335 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       Amount: 30 psi       CO2 Level: 1 day Volumes
 
Target Water Profile
Light colored and balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 5 70 90 0
Use RO water and add 2 tsp gypsum and 2 tsp Calcium Chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.7 26.8  
Mash volume with grains 8.13 32.5  
Grain absorption losses -2.23 -8.9  
Remaining sparge water volume (equipment estimates 8.36 g | 33.4 qt) 7.85 31.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 12.07 48.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.55 58.2
Equipment Profile Used: System Default
 
Notes

Primary Fermentation: Pitch at 64 and let it rise to 68 Degrees and hold for 4 days.
Secondary Fermentation: 5 Days at 72 Degrees then cold crash for 1 day.
Additional Fermentation: Add gelatin, keg, and force carb for 2 week turn around.

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  • Last Updated: 2014-03-14 16:09 UTC