BM Centennial Blond 3 - GF - Beer Recipe - Brewer's Friend

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BM Centennial Blond 3 - GF

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.1 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=42841
Created: Saturday August 3rd 2019
1.047
1.010
4.9%
23.3
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 55.6%
2 lb United Kingdom - Golden Promise2 lb Golden Promise 37 3 22.2%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 8.3%
12 oz German - Vienna12 oz Vienna 37 4 8.3%
8 oz American - Caramel / Crystal 10L8 oz Caramel / Crystal 10L 35 10 5.6%
144 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Centennial0.25 oz Centennial Hops Pellet 11 Boil 60 min 10.15 20%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 11 Boil 35 min 8.41 20%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.3 Aroma 20 min 3.52 20%
0.50 oz Ahtanum (HopUnion)0.5 oz Ahtanum (HopUnion) Hops Pellet 3.3 Aroma 5 min 1.21 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 g CaCl - MASH ONLY Water Agt Mash --
2.20 g Gypsum - MASH ONLY Water Agt Mash --
0.70 ml Lactic Acid - MASH ONLY Water Agt Mash --
0.60 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
4 tsp Yeast nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 5 min.
0.50 tsp Gelatin & 1/2c hot water Fining Kegging 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: CO2 @ 15psi       CO2 Level: 2.4 Volumes
 
Target Water Profile
Bru'n Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Bruin Water - Yellow Balanced, expected pH: 5.42
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Strike Temperature -- 160 °F --
Mash Infusion -- 152 °F 60 min
Mash Out Infusion -- 168 °F 10 min
12.8 qt Sparge from cooler Sparge -- 160 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 2.93 11.7  
Mash volume with grains 3.65 14.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.1 24.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.48 29.9
Equipment Profile Used: System Default
 
Notes

This is not my own recipe, but taken from Biermuncher of homebrewtalk.com & tweaked by adding Ahtanum hops and slightly changing grist to use what I have. http://www.homebrewtalk.com/showthread.php?t=42841.

ALE PROFILE (Pr4)(16+ days)
Pitch yeast @ <70°
SP0: 66°
dh0: 120 (5 day ferment)
SP1: 66°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 144 (6 day ferment/D-rest)
SP3: 72°
dh3: 24 (1 day ramp down)
SP4: 36° (Crash, fine, and keg)
dh4: 0

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  • Public: Yup, Shared
  • Last Updated: 2019-11-28 16:47 UTC
  • Snapshot Created: 2019-08-03 12:33 UTC
  • Link To Parent Recipe