Fjord & Fjell Sour Blonde / Hoppy Blonde IV (Mosaic, Celeia, Galena) - Beer Recipe - Brewer's Friend

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Fjord & Fjell Sour Blonde / Hoppy Blonde IV (Mosaic, Celeia, Galena)

172 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 140 liters (fermentor volume)
Pre Boil Size: 153.7 liters
Post Boil Size: 150.7 liters
Pre Boil Gravity: 13.6 °P (recipe based estimate)
Post Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: nahthan
Hop Utilization: 94%
Calories: 172 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Tuesday May 8th 2018
13.8 °P
3.4 °P
5.6%
25.1
8.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
16 kg German - Pilsner16 kg Pilsner 38 2.77 44.9%
17.20 kg German - Pale Ale17.2 kg Pale Ale 39 4.64 48.3%
2.40 kg German - Acidulated Malt2.4 kg Acidulated Malt 27 7.58 6.7%
35.60 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 12.9 Boil 75 min 8.79 9.3%
50 g Mosaic50 g Mosaic Hops Pellet 12 Boil 30 min 7.51 11.6%
50 g Celeia50 g Celeia Hops Pellet 3 Boil 10 min 0.89 11.6%
110 g Galena110 g Galena Hops Pellet 14.1 Boil 1 min 1.09 25.6%
80 g Mosaic80 g Mosaic Hops Pellet 12 Whirlpool at 90 °C 15 min 6.86 18.6%
100 g Huell Melon100 g Huell Melon Hops Pellet 6.8 Dry Hop 5 days 23.3%
430 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
12 g Salt Water Agt Mash 1 hr.
 
Yeast
- Default - - -
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 967 B cells required
- #1: Simonaitis / #2: Midbust
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 967 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash:
- Gypsum: 6g
- Table salt: 12g
- Calcium chloride: 5g
Sparge:
- Lactic acid: ˜ 6ml / pH 6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
101 L Mash In Infusion -- 64 °C 60 min
Mash Out Infusion -- 73 °C 20 min
85 L Sparge Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.84 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 150.2 L. Suggest reducing initial water volume to 45.4 L and adding 104.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 124.6 L. Suggest reducing strike water volume to 21.9 L and adding 79.2 L sparge/top-off. 101.1
Strike water volume at mash thickness of 2.8 L/kg 101.1
Mash volume with grains 124.6
Grain absorption losses -35.6
Remaining sparge water volume (equipment estimates 85.6 L) 89.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 150.2 L) 153.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume (equipment estimates 140.4 L) 150.7
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 150.3 L) 140
Total: 190.2  
Equipment Profile Used: System Default
 
Notes

Beer #1 (70 l): Sour Blonde (0 IBU): No Boil:

  • Yeast: 150 ml slurry / 27 C
    Beer #2 (70 l): Hoppy Blonde (50 IBU): 90 min:
  • Yeast: 20g dried / 21 C
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  • Last Updated: 2021-07-04 11:52 UTC