Large and In Charge Blonde - Beer Recipe - Brewer's Friend

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Large and In Charge Blonde

246 calories 15.3 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.8 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 81% (steeping grains only)
Calories: 246 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday November 3rd 2019
1.076
1.005
9.2%
28.3
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 81.1%
1.25 lb Cane Sugar1.25 lb Cane Sugar 46 0 13.5%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2.7%
0.25 lb German - Carapils0.25 lb Carapils 35 1.3 2.7%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Motueka0.5 oz Motueka Hops Pellet 6.4 Boil 60 min 13.83 25%
0.75 oz Motueka0.75 oz Motueka Hops Pellet 6.4 Boil 15 min 10.3 37.5%
0.75 oz Motueka0.75 oz Motueka Hops Pellet 6.4 Boil 5 min 4.14 37.5%
2 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
65 - 69 °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
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt 90 minute mash, start around 152 then it will drift down some degrees Fly Sparge -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.28 g | 25.1 qt) 5.91 23.6  
Mash volume with grains (equipment estimates 6.28 g | 25.1 qt) 6.55 26.2  
Grain absorption losses (steeping) -1 -4  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 5.38 g | 21.5 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 3.8 15.2  
Top off amount 0.2 0.8  
Going into fermentor 4 16  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.11 24.4
Equipment Profile Used: System Default
 
Notes

November 3 2019

Half Campden tablet added to both mash and sparge water. pH adjusted before mash to 5.5, sparge water adjusted to 6.0 with Lactic acid. Mashed for 90 minutes at 151 F. Drifted down to 145 F during the 90 minutes (37 degrees F outside) with the mash tun wrapped in my warmest winter coat. Bring inside next time? Sparged over 30-40 minutes with 180 F water. First wort Brix 12.2 (check this). Added 1.25 lb white sugar, brix now 16.2. 5 gallons collected in total. Boiled pretty hard for 60 minutes. Final Brix 18.4 (1.076 SG). Chilled to 67 F and pitched a 1L starter of WLP029 - chilled and 500 mL decanted off. Erlenmeyer was shaken to resuspend the yeast then dumped in beer bucket. The bucket was closed and shaken for ~1 minute to aerate.

_______
Update Nov 4 2019

Bubbling away like crazy! Kept in the middle bedroom under a blanket to help mitigate temperature swings I hope.

_______
Nov 22 2019
bottled
FG 1.005(5) (measured on two instruments)
7.6 brix

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  • Last Updated: 2019-12-11 03:14 UTC