Blonde - 10 Gal - Beer Recipe - Brewer's Friend

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Blonde - 10 Gal

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 110 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 15.3 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Daniel Errante
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday December 3rd 2019
1.060
1.011
6.5%
34.7
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb German - Floor-Malted Bohemian Pilsner20 lb Floor-Malted Bohemian Pilsner 38 1.8 48.2%
10 lb American - Wheat10 lb Wheat 38 1.8 24.1%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 24.1%
24 oz American - Carapils (Dextrine Malt)24 oz Carapils (Dextrine Malt) 33 1.8 3.6%
41.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Pellet 5.2 Boil 45 min 14.82 25%
2 oz Tettnang2 oz Tettnang Hops Pellet 4 Boil 45 min 11.4 25%
2 oz Tettnang2 oz Tettnang Hops Pellet 4 Boil 15 min 6.16 25%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.8 Boil 5 min 2.35 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Whirlfloc Water Agt Boil 25 min.
 
Yeast
Wyeast - Kölsch II 2575
Amount:
3 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
55 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
14 gal Infusion 150 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.05 gal (64.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.05 gal (16.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.48 gal (85.91 qt). Suggest reducing strike water volume to 8.68 gal (34.72 qt) and adding 9.48 gal (37.91 qt) sparge/top-off. 18.16 72.6  
Strike water volume at mash thickness of 1.75 qt/lb 18.16 72.6  
Mash volume with grains 21.48 85.9  
Grain absorption losses -5.19 -20.8  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.05 g | 64.2 qt) 18 72  
Boil off losses -2.75 -11  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 13 g | 52 qt) 15.3 61.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.3 g | 61.2 qt) 13 52  
Total: 23.44 93.8
Equipment Profile Used: System Default
 
Notes

Pitch at 70 degrees

  • Get HLT to ~160. Spray out all the pots before putting water in them.
  • Mash in at 150. Temperature will go down to 144 or so but thats OK. Let it rise back to 150.
  • Mash pH should be around 4.8 - 5.2 (measure this 20 minutes after you start mashing)
  • When mash has 20 minutes left, bring the mash up to 175 degrees before sparging.
  • Make sure to get original gravity at end of boil to ~1.060. If you are way over, add water from HLT.
  • Add oxygen to wort when transferring.
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  • Last Updated: 2019-12-03 15:14 UTC