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BJONDA

143 calories 13 g 330 ml
Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created Friday August 28th 2020
1.047
1.009
4.9%
35.9
5.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Pilsner1.8 kg Pilsner 38 1.6 41.1%
1.80 kg United Kingdom - Maris Otter Pale1.8 kg Maris Otter Pale 38 3.75 41.1%
450 g German - Vienna450 g Vienna 37 4 10.3%
230 g Simpsons - Aromatic Malt230 g Aromatic Malt 33 23.04 5.3%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 2.3%
4,380 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Aurora15 g Aurora Hops Pellet 8 Boil 60 min 16.06 27.3%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 10 min 10.37 27.3%
15 g Chinook15 g Chinook Hops Pellet 13 Boil 10 min 9.46 27.3%
10 g Chinook10 g Chinook Hops Pellet 13 Dry Hop 3 days 18.2%
55 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
-- --
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
5 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 184 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

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: 2020-09-06 18:17 UTC
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