Honey Biscuit Blonde - Beer Recipe - Brewer's Friend

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Honey Biscuit Blonde

189 calories 20.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday April 15th 2020
1.057
1.015
5.5%
27.8
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Pale Ale Malt 2-Row7 lb Pale Ale Malt 2-Row 36.8 3.5 57.1%
2 lb Munich Light2 lb Munich Light 37 6 16.3%
12.01 oz Honey12.01 oz Honey - (late fermenter addition) 35 2 6.1%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 8.2%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 8.2%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 4.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Amarillo0.7 oz Amarillo Hops Pellet 8.6 Boil 60 min 21.77 46.7%
0.30 oz Amarillo0.3 oz Amarillo Hops Pellet 8.6 Aroma 10 min 3.38 20%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Aroma 10 min 2.68 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-56
Amount:
0.91 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 7 oz       Temp: 76 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
I used filtered tap water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike -- 152 °F 60 min
1 gal After 60 min of the main steep, Raise the steeping bag out of the main mash water and pour 1 gal of hot water over the steeping bag to rinse off any residual sugars. Boil. Top Off -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.74 g | 35 qt) 8.69 34.8  
Mash volume with grains (equipment estimates 9.66 g | 38.7 qt) 9.61 38.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Local Malts: my local shop only supplies the 2 - Row (3L). Everything else they had. Color will be slightly lighter with my local 2 row (3l) malt. Probably not even noticeable from what my recipe calls for.

Beer Clarity:
1 tablet of whirlfloc 10 min before boil flame out (1 tablet per 10 gal)

Honey Addition: Dissolve 12 oz of honey to 1.5 cups warm (120f) water. Let your honey water cool to room temp and then add the honey water to your fermentor 2-4 days in fermentation. Stir gently but thoroughly not to oxygenate your beer. Place back the lid.The longer your wait to add the honey the more honey and sweetness you taste, expect a renewed fermentation within a day or two after addition. Note (Raw honey contains wild yeast and may have a chance to transmit off flavors to the beer.

Priming: Wait till all fermentation has stopped. At this stage taste your beer for the honey sweetness amount you want to make a decision on how much priming sugar you need if your bottling your beer. (This will be trial and error on the CO2 amounts for bottles)

The Blonde style is not right because I wanted a boozy Beer. If you want to be true to the style of blondes then use 8lb of 2-Row(3l) and 2lbs of Munich and use .67 ounces hops in your boil of 60 min. to bring it up back to 25 IBU.

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  • Last Updated: 2020-10-09 21:44 UTC