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Blonde 644

129 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 45 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.6 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 129 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Sunday November 8th 2015
1.043
1.006
5.0%
20.2
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pale 2-Row3 kg Pale 2-Row 37 1.8 67.4%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 11.2%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 11.2%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 4.5%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 5.6%
4.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Magnum19 g Magnum Hops Pellet 11.3 First Wort 0 min 20.18 19.2%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 30.3%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 5 days 20.2%
30 g Vic Secret30 g Vic Secret Hops Pellet 16 Dry Hop 5 days 30.3%
99 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 5 min.
0.50 tsp yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 214 B cells required
WY5151PC
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 11.1
Mash volume with grains 13.7
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 17.9 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 24.6
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 29.5  
Equipment Profile Used: System Default
"Blonde 644" Blonde Ale beer recipe by Tim Fuller. All Grain, ABV 4.96%, IBU 20.18, SRM 3.11, Fermentables: (Pale 2-Row, Wheat, Cane Sugar, Acidulated Malt, Rice Hulls) Hops: (Magnum, Mosaic, Citra, Vic Secret) Other: (whirlfloc, yeast nutrient)
Last Updated and Sharing
 
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  • Last Updated: 2015-12-16 00:03 UTC