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Blonde Ale

196 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.09 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pedro
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday July 19th 2019
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1.060
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6.6%
20.1
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 93%
0.50 lb German - Pale Wheat0.5 lb Pale Wheat 39 1.5 4.7%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Perle0.4 oz Perle Hops Pellet 8.2 Boil 60 min 12.78 22.2%
0.40 oz Perle0.4 oz Perle Hops Pellet 8.2 Boil 10 min 4.63 22.2%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 2 min 2.7 55.6%
1.80 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.1 gal Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 7.09 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5 20  
Total: 8.68 34.7
Equipment Profile Used: System Default
 
Notes

10LB American Pale 2-row
.5LB German Pale Wheat
.25 LB German Melanoidin
.4OZ Perle for 60min
.4OZ Perle for 10min
1OZ Perle for 2min
Fermentis Safale American Ale Yeast US-05
Fermentation
Pitch at 65F hold for 3 days. Let temp rise slowly to 68F over next 4 to 5 days. Let temp rise to 72F over next 3 to 5 days. Cold crash to 32F for 3 days.
Water Treatment Mash
1G gypsum, calc Chloride, Epsom
3ML lactic acid
Water Treatment Sparge
.8G gypsum
.7G calc chloride
.5G epsom
Mash Chloride/sulfate ratio .83
sparge chloride/sulfate ratio .82
Temperature probe inside fermentation vessel. Heat blanket rapped around fermenter.
Grain crushed at .35

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  • Last Updated: 2020-09-06 17:15 UTC