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Barney Was a Blonde - Ale

170 calories 19.8 g 330 ml
Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created Thursday July 9th 2020
1.055
1.017
5.01%
24.28
3.9
5.22
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Pale 2-Row4.5 kg Pale 2-Row 37 1.8 81.8%
0.40 kg Gladfield - Vienna Malt0.4 kg Vienna Malt 37.4 3.45 7.3%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 1.8%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.6%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late addition) 41 1 5.5%
5.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Pellet 7 Boil 60 min 17.66 40%
10 g Cascade10 g Cascade Hops Pellet 7 Boil at 100 °C 5 min 0.05 20%
10 g Cascade10 g Cascade Hops Pellet 7 Whirlpool at 80 °C 0 min 0.89 20%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 60 min 5.68 20%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
29 L Mash In Sparge 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Fining Boil 15 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 153.6 g       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

FERMENTATION: If using Wyeast 1056 or White Labs WLP001, ferment around 67 °F (19 °C), holding the temperature steady throughout fermentation.

Hold fermentation @ 19°C for a week, then rise to 21°C until completion of fermentation. Crash the beer to(2°C), then bottle or keg

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-04 06:29 UTC
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