Blonde Ale Sierra Picachos - Beer Recipe - Brewer's Friend

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Blonde Ale Sierra Picachos

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27.7 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday November 17th 2023
1.054
1.014
5.1%
22.5
5.0
5.6
188.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg Malteurop - 2 Row4.7 kg 2 Row 40.00 / kg
188.00
34.3 2.15 92.2%
0.30 kg Weyermann - Carahell0.3 kg Carahell 34 10 5.9%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 2%
5.10 kg / 188.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
31 g Willamette31 g Willamette Hops Pellet 4.5 Boil 90 min 22.46 100%
31 g / 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.63 bar       Temp: 1 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 1 15 20 0 27.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion 67 °C 67 °C 90 min
5 L Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 29 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.6
Mash volume with grains 22
Grain absorption losses -5.1
Remaining sparge water volume 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 27.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Cocción día Jueves 2 de mayo
Ph tomado al min 30, 5.27
Densidad macerado a 90 min: 1.043
Densidad lavado:1.039
Densidad original: 1.051
Recirculado 30 min en maceración y durante mash out 10 minutos
Agua de lavado 75 c
Rehidratacion levadura agregue 14 gr de go ferm protect
1 pastilla de whirfloc al min 15
Coldbrake entre 18 y 20 c
Revisión brix día 7 de mayo: 12.61 inicial - 7.55 in process= 4.63 abv subiré temp a 22 c
Revisión brix día 8 de mayo 7.08
Revisión brix día 11 mayo 6.04

Conclusión: moveré malta acida a .08 kg y aumentare carahell .050

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  • Last Updated: 2024-05-22 14:49 UTC