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Blonde Bomb

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 100 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Source: made up as went along
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday December 22nd 2013
1.044
1.010
4.6%
55.3
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Lager4 kg Lager 38 1.4 100%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Pacific gem21 g Pacific gem Hops Pellet 14.9 Boil 45 min 43.78 13.9%
20 g Cascade20 g Cascade Hops Pellet 7.6 Boil 15 min 11.5 13.2%
20 g Cascade20 g Cascade Hops Pellet 7.2 Aroma 0 min 13.2%
30 g Cascade30 g Cascade Hops Leaf/Whole 7.2 Dry Hop 4 days 19.9%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 19.9%
30 g Willamette30 g Willamette Hops Pellet 4.5 Dry Hop 4 days 19.9%
151 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Koppaflock Fining Boil 10 min.
 
Yeast
Mangrove Jack - British Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
14 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L -- -- 60 °C 20 min
5 L -- -- 67 °C 10 min
5 L -- -- 69 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 22.7 L) 22.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 30
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Note the malt is NZ Gladfield Lager malt, not UK.

Actual OG: 1045; final 1008 and primed with 5g maltodextrin/500ml bottle so actual ABV close to 5%. Fermentation lasted 4 days. Went over 17C a bit but no more than 20C.

Result: Not bad. A bit unbalanced (too hoppy) for such a light body but the flavour of the (superb local) malt still manages to come through. Did bottle 2 x 500ml before the dry hop and thought it tasted better than the main batch.

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  • Last Updated: 2013-12-22 07:12 UTC