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Raspberry Blonde Ale

166 calories 14.6 g 12 oz
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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: 23.98 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Tuesday April 2nd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.04 kg Briess - Brewers Malt 2-Row2.04 kg Brewers Malt 2-Row 37 1.8 44.9%
2.04 kg American - Pilsner2.04 kg Pilsner 37 1.8 44.9%
0.23 kg American - White Wheat0.23 kg White Wheat 40 2.8 5.1%
0.23 kg Rice Hulls0.23 kg Rice Hulls 0 0 5.1%
4.54 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Yakima Valley Hops - Cascade28.35 g Cascade Hops Pellet 6 Boil 60 min 24.13 50%
28.35 g Yakima Valley Hops - Cascade28.35 g Cascade Hops Pellet 6 Boil 1 min 1.04 50%
56.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 tbsp Gypsum Water Agt Mash 0 min.
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.9 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.83 bar       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
City of Wyoming, MI. USA
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
Strike -- 67 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.3
Mash volume with grains 15.3
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 18.2 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 19
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Add any brewing salts and enough acid, if needed, to get mash pH to 5.4. I use 10% phosphoric acid. I mashed the Blonde Ale right at 152 degrees Fahrenheit for 60 minutes to get a nice mix of fermentable and unfermentable sugars.

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  • Last Updated: 2025-08-22 00:35 UTC