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European Blonde Ale

150 calories 13.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 31.36 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: fedeamo
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Monday March 23rd 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Bestmalz - BEST Pale ale5 kg BEST Pale ale 3.00 € / kg
15.00 € 		38.1 2.81 83.3%
0.70 kg Bestmalz - BEST Vienna0.7 kg BEST Vienna 6.00 € / kg
4.20 € 		37 3.8 11.7%
0.30 kg Weyermann - Carahell0.3 kg Carahell 9.00 € / kg
2.70 € 		34 10 5%
6 kg / 21.90 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Hopsteiner - Hallertauer Magnum12 g Hallertauer Magnum Hops 55.50 € / kg
0.67 € 		Pellet 13.2 Boil 60 min 16.41 16.7%
30 g Hopsteiner - Tettnanger30 g Tettnanger Hops 72.00 € / kg
2.16 € 		Pellet 3.6 Aroma 10 min 4.06 41.7%
30 g Hopsteiner - Tettnanger30 g Tettnanger Hops 72.00 € / kg
2.16 € 		Pellet 3.6 Aroma 5 min 2.23 41.7%
72 g / 4.99 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Protafloc 120.00 € / kg
0.18 € 		Fining Boil 10 min.
1.20 g Yeast Nutrient 55.00 € / kg
0.07 € 		Other Boil 10 min.
0.25 €
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
23 Grams
Cost:
420.00 € / kg
9.66 €
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
9.66 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 171.6 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 15 15 30 50 160
Regular tap water (at pH=7.6)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L 64-68°C 70 min Infusion 73 °C 68 °C 70 min
4 L Sparge and squeeze delicately Sparge 78 °C 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 40 L) 38.3
Mash volume with grains (equipment estimates 43.9 L) 42.2
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 31.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 27
Volume into fermentor 27
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

German Style Blonde Ale (Recipe Notes)

  • Hop Flameout for 15min at 80°C if possible, otherwise 30g at 5 minutes during boil. (No dry hop)

  • Fermentation Temperature: 18–20°C

  • When fermentation is finished (FG is stable), wait at least 3 days before cold crash and priming. (Important to avoid diacetyl off-flavors)

  • When priming, dissolve 172g of sugar in 200ml of water and boil 5 minutes to sterilize it. Afterwards add it to the fermenter; be careful not to move the yeast cake on the bottom when stirring the sucrose and water solution.



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  • Public: Yup, Shared
  • Last Updated: 2026-05-03 19:05 UTC
  • Snapshot Created: 2026-03-23 19:33 UTC
  • Link To Parent Recipe