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The Otter Blonde

189 calories 14.9 g 12 oz
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 50 min
Batch Size: 4.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Kevin Skene
Calories: 189 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created Friday June 5th 2020
1.058
1.008
6.6%
34.9
6.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb House of Malt - Pilsner Malt4 lb Pilsner Malt 34.6 2.1 42.1%
4 lb Crisp Malting - Finest Maris Otter4 lb Finest Maris Otter 38 3 42.1%
1 lb Briess - Goldpils Vienna Malt1 lb Goldpils Vienna Malt 36.8 3.5 10.5%
8 oz Briess - Victory Malt8 oz Victory Malt 34.5 28 5.3%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4 Boil 50 min 17.01 40%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 10 Boil 10 min 8.11 20%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12 Boil 10 min 9.73 20%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 3 days 20%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3 gal Strike 152 °F 60 min
4.3 gal Sparge 169 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
R/O Distilled Water @ 7ppm

(5 Gallons of water in kettle for both strike & sparge mineral additions)

.75 tsp gypsum
.75 tsp CaCl2 (Calcium Chloride)
.35 tsp Baking Soda

Treated both strike and sparge water the same.
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 60°F (16°C) for the first four days, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-23 13:54 UTC
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