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coffee blonde base

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 12.01 gallons (fermentor volume)
Pre Boil Size: 16.14 gallons
Post Boil Size: 14.27 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 69% (brew house)
Source: edward j fannig
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Thursday June 24th 2021
1.045
1.008
4.9%
21.2
4.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Simpsons - Finest Pale Ale Golden Promise13 lb Finest Pale Ale Golden Promise 37 2.4 63.8%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 4.9%
6 oz Honey Malt6 oz Honey Malt 37 25 1.8%
5 lb American - White Wheat5 lb White Wheat 40 2.8 24.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.9%
20.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Crosby Hop Farm - Denali0.75 oz Denali Hops Pellet 13.9 Boil 60 min 18.03 42.9%
1 oz Crystal1 oz Crystal Hops Pellet 5.1 Boil 10 min 3.2 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
1.25 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Salt Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Gulo Ale OYL-501
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.52 gal Strike 157 °F 152 °F 60 min
Starting Mash Thickness: 3.1 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.58 gal (54.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.58 gal (6.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.57 gal (66.26 qt). Suggest reducing strike water volume to 10.45 gal (41.8 qt) and adding 4.57 gal (18.26 qt) sparge/top-off. 15.02 60.1  
Strike water volume at mash thickness of 3.1 qt/lb 15.02 60.1  
Mash volume with grains 16.57 66.3  
Grain absorption losses -2.42 -9.7  
Remaining sparge water volume (equipment estimates 1.15 g | 4.6 qt) 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 13.58 g | 54.3 qt) 16.14 64.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 12.01 g | 48 qt) 14.27 57.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 14.27 g | 57.1 qt) 12.01 48  
Total: 18.73 74.9
Equipment Profile Used: System Default
 
Notes

started with 15 gallons got 12.5 in BK

add acid and Epsom and canning salt at start of the boil

efficency was low, got a starting of 1.045

5 gallons in each fermenter

split batch
Batch 1 will be fermented with BRY 97 West Coast yeast then rested on raspberry finished at 1.012 4.3%

Batch 2 with Gulo. then it will be rested on whole coffee beans for Blind sided 2.0 finished at 1.008 4.85%. Resting on about 3 ounces of Pete's Major Dicka son's coffee for **days

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  • Last Updated: 2021-09-15 14:50 UTC