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2026_05_26 Blonde Ale

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 21.5 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Mark & Paul
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday May 18th 2026
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1.050
1.009
5.3%
33.1
5.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb Dingemans - Pale Ale 27 lb Pale Ale 37.72 3.9 78.3%
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 36.8 1.8 14.5%
1.50 lb Munich1.5 lb Munich 37 6 4.3%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 2.9%
34.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 16.7 Boil 60 min 15.96 13.3%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 16 Boil 60 min 7.64 6.7%
3 oz Cascade3 oz Cascade Hops Pellet 4.2 Boil 20 min 7.29 40%
3 oz Cascade3 oz Cascade Hops Pellet 4.2 Whirlpool 0 min 2.19 40%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Chalk Water Agt Mash 1 hr.
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
14 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
9 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
149 °F -- --
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.17 gal (92.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.17 gal (44.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.23 gal (56.93 qt). Suggest reducing strike water volume to 9.24 gal (36.96 qt) and adding 2.23 gal (8.93 qt) sparge/top-off. 11.47 45.9  
Strike water volume at mash thickness of 1.33 qt/lb 11.47 45.9  
Mash volume with grains (equipment estimates 14.12 g | 56.5 qt) 14.23 56.9  
Grain absorption losses -4.31 -17.3  
Remaining sparge water volume (equipment estimates 16.26 g | 65 qt) 19.09 76.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.17 g | 92.7 qt) 26 104  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 21.5 86  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Going into fermentor 21.5 86  
Total: 30.56 122.3
Equipment Profile Used: System Default
 
Notes

Looking for a pitch rate of 785 billion. First starter was made with 10.4 oz dme 3.5 liters of filtered water. 3 liter starter at 1.0385 to give us 490 billion.

2nd starter was a 2.25 ml starter at 1.039 giving us 384B more cells to start with and a grand total OF...874Billion beautiful cells!

This batch was different from former batches as we used a balanced water profile, not light and malty or light and hoppy. So, chemicals are different. Also, we mashed (accidentally) at 149, not 151.

Collected 25.5g. - boiled down to 1.050 for 60m. Maybe added a little too much water so it didn't get up to 1.052 like we planned.

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  • Last Updated: 2026-07-17 21:18 UTC