Blonde Ale - Beer Recipe - Brewer's Friend

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Blonde Ale

234 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 234 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Monday November 11th 2019
1.071
1.015
7.2%
30.2
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pilsner12 lb Pilsner 37 1.8 82.8%
1 lb German - CaraHell1 lb CaraHell 34 11 6.9%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose 42 0.5 10.3%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 25.51 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 20 min 4.64 50%
1 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.11 g | 12.4 qt) 3.57 14.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
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) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.26 37
Equipment Profile Used: System Default
 
Notes

Mash at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C), with pre-boil wort volume of 7 gal. (26.5 L).

Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Chill wort to 62°F (17°C) and pitch yeast.

Ferment in primary at 62°F (17°C) until fermentation slows significantly (7–9 days). Optional: Rack to secondary fermenter and age for 10–14 days at 65°F (18°C).

Keg at 2.5 volumes (5 g/L) of CO2 or bottle condition with 4 oz. (113 g) corn sugar.

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  • Last Updated: 2019-11-11 17:08 UTC