katelyns blonde - Beer Recipe - Brewer's Friend

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katelyns blonde

155 calories 16.3 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: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: cw
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday September 1st 2019
1.047
1.012
4.5%
18.7
5.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 90%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz multihead0.5 oz multihead Hops Pellet 6.27 Boil 60 min 12.47 50%
0.50 oz multihead0.5 oz multihead Hops Pellet 6.27 Boil 15 min 6.19 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tbsp Gypsum Water Agt Mash 1 hr.
0.10 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
0.13 tsp amalayse enzyme Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A15 Independence
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Infusion -- 152 °F 60 min
mash out Temperature -- 170 °F 15 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 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.79 g | 19.2 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

lemon peels added to end of boil. raspberry puree added to primary after 10 days, let sit for 4 days an then cold crash.

*fermentation activity was so vigorous on the the first day that I had to remove the airlock lid... lasted about 2 days at this intensity and showed signs for approx 4 days total.

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  • Public: Yup, Shared
  • Last Updated: 2019-09-05 17:30 UTC