Tristan's Coffee Cake Imperial Blonde - Beer Recipe - Brewer's Friend

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Tristan's Coffee Cake Imperial Blonde

289 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 20.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 289 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Friday November 8th 2019
1.088
1.012
9.9%
13.5
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35.27 lb American - Pale 2-Row35.27 lb Pale 2-Row 37 1.8 54.6%
9.09 lb American - Vienna9.09 lb Vienna 35 4 14.1%
8 lb American - White Wheat8 lb White Wheat 40 2.8 12.4%
3.27 lb Rolled Oats3.2725 lb Rolled Oats 33 2.2 5.1%
10.91 oz Brown Sugar10.91 oz Brown Sugar - (late boil kettle addition) 45 15 1.1%
4 lb Cane Sugar4 lb Cane Sugar 46 0 6.2%
2 lb Rice Hulls2 lb Rice Hulls 0 0 3.1%
1.50 lb Brown Sugar1.5 lb Brown Sugar 45 15 2.3%
12.36 oz Honey12.36 oz Honey - (late boil kettle addition) 42 2 1.2%
64.59 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.09 oz Magnum1.09 oz Magnum Hops Pellet 15 Boil 60 min 12.22 75.2%
0.36 oz Pekko0.36 oz Pekko Hops Pellet 13 Boil 10 min 1.27 24.8%
1.45 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
7 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 560 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 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
30.23 gal Strike -- 158 °F --
Infusion -- 149 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.55 gal (86.22 qt). Suggest reducing initial water volume to 11.89 gal (47.56 qt) and adding 9.55 gal (38.22 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 29.82 gal (119.3 qt). Suggest reducing strike water volume to 7.39 gal (29.56 qt) and adding 17.82 gal (71.3 qt) sparge/top-off. 25.21 100.9  
Strike water volume at mash thickness of 1.75 qt/lb 25.21 100.9  
Mash volume with grains 29.82 119.3  
Grain absorption losses -7.2 -28.8  
Remaining sparge water volume (equipment estimates 3.28 g | 13.1 qt) 3.83 15.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.41 1.6  
Pre boil volume (equipment estimates 21.44 g | 85.8 qt) 22 88  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 20 g | 80 qt) 20.5 82  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 20.5 g | 82 qt) 20 80  
Total: 29.05 116.2
Equipment Profile Used: System Default
 
Notes

Add Vanilla Beans (scraped) post fermentation and let the beer sit on them 3 to 7 days.

2 cups of granulated sugar per bundt cake. 4 cakes for this batch.
2 cups of granulated sugar = 1 lb of sugar
4 cups of brown sugar= 1.5lbs of sugar

Total Mash Weight= 69.09 (niiiiiiiiice)

The cane sugar additions and the 1.5 lbs of brown sugar will come from the cake. Everything else must be added.

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  • Last Updated: 2019-11-08 19:32 UTC