Cascade Blonde C1 Ale - Beer Recipe - Brewer's Friend

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Cascade Blonde C1 Ale

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.53 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Wednesday February 26th 2025
1.048
1.008
5.2%
21.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row 36.8 3.5 90.1%
0.55 lb Viking - Vienna0.55 lb Vienna 37 3.6 9.9%
5.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Artisan - Cascade0.4 oz Cascade Hops Pellet 5.8 Boil 60 min 17.34 57.1%
0.20 oz Artisan - Cascade0.2 oz Cascade Hops Pellet 5.8 Boil 15 min 4.3 28.6%
0.10 oz Artisan - Cascade0.1 oz Cascade Hops Pellet 5.8 Boil 0 min 14.3%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.5 oz       Temp: 68 °F       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
Distilled water with 2.1 grams of gypsum added to the mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.52 gal mash Strike 152 °F 152 °F 60 min
1.98 gal sparge Batch Sparge 160 °F 160 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.43 9.7  
Mash volume with grains 2.87 11.5  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume 3.05 12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.53 18.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.47 21.9
Equipment Profile Used: System Default
 
Notes

Fermentation will be held at 66 - 68F for duration of fermentation.

10-14 days fermentation

Cold crash of around 2 days.

Sugar distilled water mix will be added to bottling bucket.

2 weeks at room temperature for carbonation and conditioning.

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  • Last Updated: 2025-02-26 22:27 UTC