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The Boring Blonde

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday December 20th 2019
1.052
1.012
5.3%
28.1
5.4
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale Ale16 lb Pale Ale 37 3.5 82.1%
2 lb American - Wheat2 lb Wheat 38 1.8 10.3%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 2.6%
1 lb American - Pilsner1 lb Pilsner 37 1.8 5.1%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Boil 60 min 13.69 19.2%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 9.96 38.5%
1.10 oz Citra1.1 oz Citra Hops Pellet 11 Boil 5 min 4.4 42.3%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 tsp Gypsum Water Agt Mash 1 hr.
3 oz Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 536 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
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
6.6 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.6 gal (50.39 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.6 gal (2.39 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 6.83 27.3  
Mash volume with grains 8.39 33.5  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 8.46 g | 33.8 qt) 8.86 35.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.6 g | 50.4 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 15.69 62.8
Equipment Profile Used: System Default
 
Notes

Made a 3 Liter starter of WLP 001 with a september date, now December. It took off and the starter will ferment for 36 hours.

Looking to make a Blonde, but it may be a subtle Pale Ale, but won't have the IBU's of a Pale. Going for easy drinking, and have some Citra left over that I need to use.

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  • Public: Yup, Shared
  • Last Updated: 2019-12-23 23:12 UTC