Blond Ale - Beer Recipe - Brewer's Friend

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Blond Ale

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 72% (brew house)
Source: SolvitBeer
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Thursday July 6th 2017
1.046
1.008
5.0%
22.6
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg German - Pilsner3.3 kg Pilsner 38 1.6 80.5%
0.80 kg German - CaraHell0.8 kg CaraHell 34 11 19.5%
4.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nugget10 g Nugget Hops Pellet 12.14 Boil 60 min 17.58 55.6%
8 g Cascade8 g Cascade Hops Pellet 7.15 Boil 20 min 5.02 44.4%
18 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.6 L Infusion -- 64 °C 60 min
11.6 L Infusion -- 72 °C 30 min
11.6 L Temperature -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10.3
Mash volume with grains 13
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 20.5 L) 20.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 31  
Equipment Profile Used: System Default
 
Notes

Maceración escalonada iniciando a 64 grados durante una hora para luego pasar a 70 grados durante treinta minutos y finalizar con Mash Out a 75 grados durante 15 minutos. Recircular el macerado sobre la cama de grano de ser posible, hasta lograr un líquido limpio. Trasvasar a la Olla de Hervido y encender el fuego. Hervir durante 60 minutos fuerte y vigoroso. Agregar lúpulo de amargor al inicio (60 min) y lúpulo de sabor luego de 40 minutos de hervido (20 min). Apagar el fuego, hacer Wirlpool y dejar reposar por al menos 15 minutos. Enfriar hasta 20 grados e inocular la levadura. Fermentar a 18 grados. Al séptimo dia y una vez que la actividad del airlock ha cesado, purgar levadura y pasar a temperatura de maduración (lo más bajo posible).

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  • Last Updated: 2017-09-29 19:53 UTC