4Gs Blonde & Berry Blonde - Beer Recipe - Brewer's Friend

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4Gs Blonde & Berry Blonde

127 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.4 gallons
Post Boil Size: 12.15 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 127 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Sunday July 1st 2018
1.039
1.007
4.3%
35.0
4.0
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Viking - Pale Ale Malt15 lb Pale Ale Malt 37 2.5 88.2%
1 lb Viking - Caramel 30 Malt1 lb Caramel 30 Malt 34 11.8 5.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 20 min 21.89 23.5%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 10 min 13.11 23.5%
1 oz Centennial1 oz Centennial Hops Pellet 15.7 Dry Hop 4 days 11.8%
3.50 oz Centennial3.5 oz Centennial Hops Pellet 14.5 Dry Hop 4 days 41.2%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 5 min.
2 oz Silicon Oxide Fining Secondary 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Oxford Michigan USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 14 31 39 325
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.95 gal Strike 162 °F 154 °F 60 min
5 gal Batch Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 5.95 23.8  
Mash volume with grains 7.31 29.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 10.08 g | 40.3 qt) 9.83 39.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 13.4 53.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.15 48.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.15 g | 48.6 qt) 12 48  
Total: 15.78 63.1
Equipment Profile Used: System Default
 
Notes

1/2 of the batch will be dry hopped. 1/2 will be dosed when crashed with 3# pureed frozen berries from Costco.

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  • Last Updated: 2021-04-22 16:18 UTC