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Blonde Ale

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brew Your Own Beer
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Tuesday March 8th 2016
1.049
1.008
5.3%
18.7
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 lb American - Pale 2-Row4.2 lb Pale 2-Row 37 1.8 43.3%
3 lb German - Pilsner3 lb Pilsner 38 1.6 30.9%
2 lb German - Munich Light2 lb Munich Light 37 6 20.6%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 5.2%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Citra0.2 oz Citra Hops Pellet 14.5 Boil 75 min 11.87 13.1%
1 oz Centennial1 oz Centennial Hops Pellet 8.7 Whirlpool 0 min 65.4%
0.33 oz Citra0.33 oz Citra Hops Pellet 14.5 Boil 10 min 6.8 21.6%
1.53 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Worfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 8 4 1 16
9.2 gal RO water, 3g gypsum, 1g Epson salt, 1 g table salt, 4 d calcium chloride, 2 ml lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Sparge -- 151 °F 60 min
25 qt Fly Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.03 12.1  
Mash volume with grains 3.81 15.2  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume (equipment estimates 5.86 g | 23.5 qt) 5.93 23.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.43 g | 29.7 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 8.96 35.9
Equipment Profile Used: System Default
 
Notes

THis recipe was developed by Frank Barikman and found in Mar-Apr 16 issue of BYOB. Last hop addition should sit for 20 minutes before chilling.

Last Updated and Sharing
 
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  • Last Updated: 2016-03-12 12:10 UTC