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Blonde Ale #6

144 calories 14.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 20 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.58 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Chad Dewitt
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Friday July 14th 2017
1.044
1.010
4.5%
24.2
5.5
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 91.7%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 20 min 16.35 50%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 7.8 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Tablet Fining Boil 10 min.
1 tsp Gelatine Fining Bottling 0 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       CO2 Level: 2.6 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 0 0 50 150 0
Gypsum: 1.018 g/gal
Calcium chloride: 0.3925 g/gal

Target Mash pH: 5.4
Lactic Acid (88%): 1.44 ml (~0.3 tsp)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 gal single infusion Infusion -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.33 33.3  
Mash volume with grains 9.29 37.2  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.58 26.3  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Estimated amount in fermentor 6 24  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

Ferment at 58°F for 3 days then increase to 65°F.

Once FG is stable and the beer is free of off-flavors, cold crash the beer to 30-32°F/0˚C. 12-24 hours later, when the beer is below 50°F/10˚C, fine with gelatin (per 5 gallons heat 1 tsp of gelatin in 3/4 cup water to 150°F). 24-48 hours later, package the beer.

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  • Last Updated: 2018-09-23 01:32 UTC