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Lemonade [split batch]

9737 calories 1017.8 g 19 L
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 30 min
Batch Size: 46 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Jan Erik Johansen
Calories: 9737 calories (Per 19L)
Carbs: 1017.8 g (Per 19L)
Created: Tuesday May 18th 2021
1.055
1.014
5.4%
19.3
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8,000 g Thomas Fawcett - Golden Promise Pale Ale Malt8000 g Golden Promise Pale Ale Malt 36.8 2.65 74.4%
2,000 g Briess - DME Golden Light2000 g DME Golden Light 44.6 4 18.6%
300 g German - Caramel Pils300 g Caramel Pils 35 2.4 2.8%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) 41 1 2.3%
200 g German - Acidulated Malt200 g Acidulated Malt 27 3.4 1.9%
10,750 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Chinook (13 AA)30 g Chinook (13 AA) Hops Pellet 13 Boil 30 min 12.79 13%
100 g Lemondrop (6 AA)100 g Lemondrop (6 AA) Hops Pellet 6 Whirlpool 30 min 6.52 43.5%
100 g Lemondrop (6 AA)100 g Lemondrop (6 AA) Hops Pellet 6 Dry Hop 5 days 43.5%
230 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Lemon peel Flavor Boil 15 min.
1 each Protafloc Fining Boil 15 min.
 
Yeast
Lallemand - Lalbrew New England
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 218 B cells required
kr 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion 74 °C 65 °C 40 min
4 L Top Off 100 °C 68 °C 30 min
12 L Sparge 78 °C -- 10 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49 L. Suggest reducing initial water volume to 45.4 L and adding 3.6 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 31
Mash volume with grains 36.6
Grain absorption losses -8.5
Remaining sparge water volume 9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.4
Pre boil volume (equipment estimates 49 L) 32
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 29 L) 46
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 45.5
Total: 40  
Equipment Profile Used: System Default
 
Notes

Split wort into two fermentation vessels, fill up with cold tap water, 23 liters in each vessel.

I will let vessel no. 1 ferment at 19 degrees C and the other at room temp (21-22 degrees).

One can play with different dry hops or different yeast strains as well.

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  • Last Updated: 2021-05-18 19:17 UTC