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Meadowbrook Blonde Ale

153 calories 13.2 g 12 oz
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created Saturday August 15th 2020
1.047
1.008
5.1%
16.1
3.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Pale 2-Row8 lb Pale 2-Row 37 1.8 80%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 20%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.72 66.7%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 30 min 2.22 16.7%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.15 16.7%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.1 gal Strike 152 °F 60 min
3 gal Sparge -- --
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.1 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Boston, Massachusetts, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Meadowbrook Blonde Ale" Blonde Ale beer recipe. All Grain, ABV 5.11%, IBU 16.09, SRM 3.85, Fermentables: (Pale 2-Row, Maris Otter Pale) Hops: (Hallertau Mittelfruh)
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-06 03:50 UTC
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hundel 08/16/2020 at 04:19pm
Uaing this recipe to teach my friend how to brew with some equipment I’ll be handing down. I’ve tried to adapt the recipe to a 6 gallon. Boil kettle.
Ingredients

8 lbs US Pale 2-Row Barley (crushed)
2 lbs English Marris Otter Barley (crushed)
1.5 oz Hallertau Mittelfruh Hops (pellets)
1 Safale US-05 Yeast (dry)

Instructions

1. Place bag in kettle with 3 gallons water, heat to 168F, pour barley into bag
2. Mix gently bottom to top (heat/cool to 154F if needed)
3. Heat a second kettle of 3 gallons of water to 170F (for rinse/sparse)
4. Boil and cool 2 gallons of water for topping off carboy (or set aside 2 gallons Poland Springs)
5. Steep (“mash”) 60 minutes (heat/cool to 154F if needed), remove from heat
6. Hang grain bag over kettle until dripping slows
7. Pour second kettle of water over bag slowly (sparse) 16 oz at a time waiting for dripping to slow from each pour until kettle is 3/4 full (4 gallons).
8. Heat kettle (wort) to boil (if “boil over” starts spray surface immediately with spray bottle of water)
9. Boil total of 60 minutes adding 1 oz of hops 60 minutes from end of boil, .25 oz at 20m and .25 oz at 5m
10. Cool wort in kettle to 70F in ice bath or sterile immersion chiller (copper coil attached to garden hose). Note: everything wort touches from here on must be sanitized.
11. Measure original gravity (dissolved sugar) in wort using hydrometer or refractometer (OG 1.047 for this recipe is 5% ABV)
12. Pour wort into carboy (or fermenting bucket) using sanitized funnel and top off to 5g (or to reach 5.5 indicated by OG reading)
13. Cover carboy with sanitized plug or fresh cling wrap and shake vigorously for 10 minutes (oxygenate)
14. Sanitize yeast pack, scissors, Pour yeast into carboy. Do not shake or disturb carboy. after this point (avoid oxydation)
15. Plug carboy with sanitized plug, add vapor lock filled with sanitizer to mark
16. Place carboy in cool dark place watching thermometer strip to keep temp steady at 68F. Yeast foam (Krausen) should begin in 24 hours. Optional: harvest yeast from top with sterile spoon for net batch)
17. Raise temp to 72F when active fermentation go for 3 days (or 80% complete). Fermentation is complete when activity has subsided for 4 days and yeast has fallen (floculated) Note: FG 1.008 is 5% ABV for this recipe)
18. Boil 4oz table sugar in 16oz water for 2 minutes and add to bottom of sanitized bottling bucket
19. Gently siphon beer into sanitized bottling bucket using sanitized siphon without splashing
20. Sanitize 40 bottles and caps
21. Fill bottles using sanitized bottling wand
22. Cap bottles using sanitized capper and caps
23. Leave bottles at 72F for 7-10 days or until yeas consumes added sugar and bottles are carbonated

Equipment

6 gallon kettle
Steeping Bag
Long metal spoon
Funnel
Hook for draining grain bag
Ice bath or immersion chiller
6 gallon carboy
Candy thermometer
Stick on thermometer
Hydrometer or refractometer
Starsan Sanitizer
Scrubbing wand
Bottling bucket
Bottling wand
Bottle capper
40 Bottles/caps

Cost

$8.00 US 2-Row Barley
$2.50 Marris Otter Barley
$2 Hallertau Hops
$5 Safeale US-05 Yeast



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