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Better Blonde

221 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Saturday February 21st 2015
1.066
1.020
6.0%
22.1
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - White Wheat10 lb White Wheat 40 2.8 76.9%
1 lb United Kingdom - Crystal 50L1 lb Crystal 50L 34 50 7.7%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 7.7%
1 lb United Kingdom - Mild1 lb Mild 37 3 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 60 min 21.67 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Aroma 1 min 0.47 33.3%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
swetts well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 qt Infusion -- 155 °F 90 min
60 qt Sparge -- 165 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

BG as sparged was 1.056 then boiled down to target at 1.066. Cooked, hopped, finished and cooled and then began fermentation on 21st Feb. Siphon to secondary 2/27, gravity at 1.022, plan on kegging March 6 or 7th.

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  • Last Updated: 2015-03-03 23:28 UTC