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John's Blonde bombshell

169 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Saturday June 14th 2025
1.056
1.008
6.3%
18.3
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Simpsons - Low Colour Maris Otter4 kg Low Colour Maris Otter 37 1.72 86%
0.30 kg Weyermann - Vienna Malt0.3 kg Vienna Malt 37 3.5 6.5%
0.35 kg Crisp Malting - Dextrin Malt0.35 kg Dextrin Malt 36.8 1.8 7.5%
4.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Barth-Haas - Chinook5 g Chinook Hops Pellet 13 Boil 55 min 7.56 20%
5 g Chinook5 g Chinook Hops Pellet 13 Boil 35 min 6.4 20%
5 g Barth-Haas - Citra5 g Citra Hops Pellet 12 Boil 20 min 4.32 20%
10 g Barth-Haas - Citra10 g Citra Hops Pellet 12 Boil 0 min 40%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.87 g Citric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Pinar bottled Uludag source
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 1 4 1 3 27
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Strike 73 °C 67 °C 60 min
15 L Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14
Mash volume with grains 17
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.2 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.8
Going into fermentor 20.8
Total: 27.6  
Equipment Profile Used: System Default
 
Notes

Brew day notes 14/06

First runnings: 1.076
Mash pH : 5.1
Mash temp 64 degrees/ strike temp of around 73-74 degrees
Mash rest 1 hour

initial 14L mash liquor rising to 16 to bump temperature

22L collection
1.019 Last runnings
1.052 pre boil, pH 5.4

OG- 1.056
starting pH- 5.3

about 17 L total, fair amount of wastage due to trub
but rather achieve clarity then dump it all in

Anton Parr result- 24/06
OG: 54.31
PG: 6.07
pH : 4.59
ABV 6.3%

Over pitched here by a fair amount hence the super low gravity
lesson to take

DH Citra: @ 14 degrees Celcius
20g- 24/05
25g- 25/06

  • probs went slightly higher than I usually would for the DH in this beer, but because of the bucket's ability to lose aroma and shooting for some dropout with finings

    Crashed to 9 degrees- 26/06

    30ml Aux fine- 27/06
    17ml Super F- 29/06

    Crashed to -1 degrees, prior to adding super F 29/06

    Transferred to keg using auto siphon, Keg purged with super F inside

    Keg pressurized and left at -1 degrees
    (unsure of the pressure as the regulator broken lol)


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  • Last Updated: 2025-07-02 19:35 UTC