Rustic French Blonde Ale - Beer Recipe - Brewer's Friend

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Rustic French Blonde Ale

190 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 82%
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday June 23rd 2020
1.058
1.011
6.4%
38.2
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Belgian - Pilsner9.5 lb Pilsner 37 1.6 90.5%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Brewer's Gold1.75 oz Brewer's Gold Hops Pellet 6 Boil at 202 °F 60 min 33.56 63.6%
1 oz Saaz1 oz Saaz Hops Pellet 4 Boil at 202 °F 10 min 4.64 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Sodium Metabisulfite Water Agt Mash --
0.30 g Sodium Metabisulfite Water Agt Sparge --
1.25 g Brewtan B Water Agt Mash --
1.10 g Brewtan B Water Agt Boil 5 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
5.74 ml Lactic acid Water Agt Mash 1 hr.
1.10 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 113 °F 15 min
Temperature 113 °F 145 °F 30 min
Temperature 145 °F 162 °F 30 min
4.25 gal Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Ferment at 72 degrees until fermentation is complete, then lager at 52 degrees for two weeks. Reduce to 40 degrees and condition another week.

Alternate yeasts: WLP 890, Lallemand Belle Saison

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  • Last Updated: 2020-06-23 21:34 UTC