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BLONDE ALE #1

Method: Extract
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 73% (steeping grains only)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Tuesday August 11th 2020

Original Gravity:

1.051

Final Gravity:

1.014

ABV (standard):

4.9%

IBU (tinseth):

32.7

SRM (morey):

6.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	American - Pilsner4 lb Pilsner	37	1.8	42.1%
4 lb	United Kingdom - Maris Otter Pale4 lb Maris Otter Pale	38	3.75	42.1%
1 lb	American - Vienna1 lb Vienna	35	4	10.5%
8 oz	American - Victory8 oz Victory	34	28	5.3%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Chief Hops - German Tettnang1 oz German Tettnang Hops	Pellet	4.5	Boil at 212 °F	60 min	18.24	40%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7	Boil at 212 °F	10 min	5.14	20%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.7	Boil at 212 °F	10 min	9.33	20%
0.50 oz	Citra0.5 oz Citra Hops	Pellet	11	Dry Hop at 60 °F	3 days		20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Yakima Chief Hops - German Tettnang (Pellet)	18.24	40%
0.50 oz	Cascade (Pellet)	5.14	20%
0.50 oz	Simcoe (Pellet)	9.33	20%
0.50 oz	Citra (Pellet)		20%
2.50 oz / $ 0.00

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (custom):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.82 psi Temp: 38 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

DIRECTIONS
Mill the grains and mix with 3 gallons (11.2 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.3 gallons (16.2 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, 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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Public: Yup, Shared
Last Updated: 2020-08-11 16:29 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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