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024 Blonde Ale

157 calories 16.4 g 330 ml
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.79 liters
Post Boil Size: 19.77 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created Saturday August 22nd 2020
1.051
1.013
5.0%
31.8
5.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.81 kg German - Pilsner1.814 kg Pilsner 38 1.6 41.9%
1.81 kg United Kingdom - Maris Otter Pale1.814 kg Maris Otter Pale 38 3.75 41.9%
0.50 kg German - Vienna0.5 kg Vienna 37 4 11.6%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 4.6%
4.33 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Tettnanger28 g Tettnanger Hops Pellet 4.2 Boil at 100 °C 60 min 16.81 38.4%
15 g Cascade15 g Cascade Hops Pellet 6 Boil at 100 °C 10 min 4.66 20.5%
15 g Simcoe15 g Simcoe Hops Pellet 13.3 Boil at 100 °C 10 min 10.34 20.5%
15 g Citra15 g Citra Hops Pellet 12 Dry Hop at 100 °C 2 days 20.5%
73 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L Infusion 67 °C 60 min
10 L Sparge 76.6 °C 15 min
Starting Mash Thickness: 3.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 132.7 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

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.

Started with 17L water, but used slighty more to clean off sides of brewpot, so likely had a bit more than 17.3 or so.

Ran through sparge 10L and at the end had about 24L. Boiled for 75 mins and filled the fermenter with probably 18L (perhaps slightly less). Maybe next time use just a bit more in the mash?

At end we left 700mL in the brewpot but probably could have done better - next time aim for 500mL or less.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-01 18:28 UTC
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