034 Christian - Beer Recipe - Brewer's Friend

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034 Christian

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.79 liters
Post Boil Size: 19.77 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 71% (brew house)
Source: https://beerandbrewing.com/loving-summer-blonde-ale-recipe/
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Sunday February 13th 2022
1.051
1.013
5.0%
31.8
5.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.81 kg German - Pilsner1.814 kg Pilsner 38 1.6 41.9%
1.81 kg United Kingdom - Maris Otter Pale1.814 kg Maris Otter Pale 38 3.75 41.9%
0.50 kg German - Vienna0.5 kg Vienna 37 4 11.6%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 4.6%
4.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Tettnanger28 g Tettnanger Hops Pellet 4.2 Boil at 100 °C 60 min 16.81 35.9%
15 g Cascade15 g Cascade Hops Pellet 6 Boil at 100 °C 10 min 4.66 19.2%
15 g Simcoe15 g Simcoe Hops Pellet 13.3 Boil at 100 °C 10 min 10.34 19.2%
10 g Citra10 g Citra Hops Pellet 12 Dry Hop at 100 °C 2 days 12.8%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Dry Hop 2 days 12.8%
78 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Sparge 1 hr.
0.50 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 124.3 g       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
For Mash, in addition to normal 17L, I put in 0.6L to clean off sides.

Also added 1.5L of Alpina high sodium water in the sparge.

After doing a good job sparging and really draining the grains I had slightly less than 24. I topped up around another 0.5L of Alpina to get above 24.

This increases the So4 to about 100 rather than 62.5, which I would have without any water addition. But we're still short of the 150 the water profile would call for.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion 67 °C 67 °C 60 min
10 L Sparge 76.6 °C 76.6 °C 15 min
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16
Mash volume with grains 18.9
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 14.2 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 23.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 19.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.8 L) 19
Total: 29  
Equipment Profile Used: System Default
 
Notes

This beer Christian and I were planning to brew together, but he wasn't available so I did my first brewday alone. It went great.

Actual reciple: After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.

My bottle conditioning: Assumed 18L of beer; to reach 2.35 or so volumes of CO2, used 120g of corn sugar.

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  • Last Updated: 2022-02-13 11:00 UTC