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Dumb Blonde

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 70 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Efficiency: 70% (ending kettle)
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Tuesday July 23rd 2013
1.054
1.015
5.1%
31.4
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pale Ale11 lb Pale Ale 39 2.3 91.7%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.5 First Wort 0 min 8.91 30.8%
2 oz Saaz2 oz Saaz Hops Pellet 3 Boil 70 min 20.26 61.5%
0.25 oz Domestic Hallertau0.25 oz Domestic Hallertau Hops Pellet 4.5 Boil 20 min 2.23 7.7%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Other 5 min.
1 tsp Irish Moss Fining Other 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 109 grams to 20 litres      
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 55 70 0
For this recipe I wanted a malt dominant flavor. I used a combination of Gypsum(CaS04) and Calcium Chloride(CaCl2) in the mash and sparge water. I adjusted all brewing water to a ph of 6.0 with phosphoric acid. I use Brun Water for adjustments.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 Protein Rest Infusion -- 131 °F 15 min
6 Saccharification Rest Infusion -- 150 °F 60 min
13.7 Collect 7 gallons Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.87 g | 31.5 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 5.13 g | 20.5 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Water volumes were a little off. I was over on pre-boil volume and under volume after chilling. Need to spend more time on fine tuning water amounts. Used a protein rest of 131 degrees for 15 minutes to help reduce chill haze that has plagued this recipe in the past. My Post boil gravity was 1.052.Exactly what I had planned for.I used FWH on this session as apposed to usual hop regimen. Normally 2 ounces of Saaz at 60 min, 2 ounces of hallertauer at 20 min. Used two packs of US-05. Rehydrated and proofed with 1 cup of wort pulled from kettle after hot break. Yeast showed nice thick head of foam and activity. Pitched after cooling wort to 68 Degrees Fahrenheit.

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  • Last Updated: 2013-07-23 14:41 UTC