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John's Blonde bombshell

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)

Created: Saturday June 14th 2025

Original Gravity:

1.056

Final Gravity:

1.008

ABV (standard):

6.3%

IBU (tinseth):

18.3

SRM (morey):

3.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Simpsons - Low Colour Maris Otter4 kg Low Colour Maris Otter	37	1.72	86%
0.30 kg	Weyermann - Vienna Malt0.3 kg Vienna Malt	37	3.5	6.5%
0.35 kg	Crisp Malting - Dextrin Malt0.35 kg Dextrin Malt	36.8	1.8	7.5%
4.65 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Barth-Haas - Chinook5 g Chinook Hops	Pellet	13	Boil	55 min	7.56	20%
5 g	Chinook5 g Chinook Hops	Pellet	13	Boil	35 min	6.4	20%
5 g	Barth-Haas - Citra5 g Citra Hops	Pellet	12	Boil	20 min	4.32	20%
10 g	Barth-Haas - Citra10 g Citra Hops	Pellet	12	Boil	0 min		40%
25 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Barth-Haas - Chinook (Pellet) 10 g Chinook (Pellet) Hops	13.96	40%
15 g	Barth-Haas - Citra (Pellet) 15 g Citra (Pellet) Hops	4.32	60%
25 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14 L	Strike	73 °C	67 °C	60 min
15 L	Sparge	--	--	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
4.87 g	Citric acid		Water Agt	Mash	1 hr.

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 215 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Pinar bottled Uludag source

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	1	4	1	3	27
Mash Chemistry and Brewing Water Calculator

Notes

Brew day notes 14/06

First runnings: 1.076
Mash pH : 5.1
Mash temp 64 degrees/ strike temp of around 73-74 degrees
Mash rest 1 hour

initial 14L mash liquor rising to 16 to bump temperature

22L collection
1.019 Last runnings
1.052 pre boil, pH 5.4

OG- 1.056
starting pH- 5.3

about 17 L total, fair amount of wastage due to trub
but rather achieve clarity then dump it all in

Anton Parr result- 24/06
OG: 54.31
PG: 6.07
pH : 4.59
ABV 6.3%

Over pitched here by a fair amount hence the super low gravity
lesson to take

DH Citra: @ 14 degrees Celcius
20g- 24/05
25g- 25/06

probs went slightly higher than I usually would for the DH in this beer, but because of the bucket's ability to lose aroma and shooting for some dropout with finings

Crashed to 9 degrees- 26/06

30ml Aux fine- 27/06
17ml Super F- 29/06

Crashed to -1 degrees, prior to adding super F 29/06

Transferred to keg using auto siphon, Keg purged with super F inside

Keg pressurized and left at -1 degrees
(unsure of the pressure as the regulator broken lol)

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-07-02 19:35 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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