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Dk's November-fest

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 17.82 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dan K Original
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)

Created: Friday October 31st 2025

Original Gravity:

1.054

Final Gravity:

1.014

ABV (standard):

5.2%

IBU (tinseth):

23.0

SRM (morey):

7.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
30 lb	Rahr - Pale Ale30 lb Pale Ale	36.34	3.5	93.8%
2 lb	Weyermann - Caramunich Type 12 lb Caramunich Type 1	33.5	35	6.3%
32 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
120 g	Styrian Goldings120 g Styrian Goldings Hops	Pellet	4.5	Boil	60 min	23.02	50%
120 g	Hersbrucker Spat120 g Hersbrucker Spat Hops	Pellet	2	Boil	0 min		50%
240 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
120 g	Styrian Goldings (Pellet) 120 g Styrian Goldings (Pellet) Hops	23.02	50%
120 g	Hersbrucker Spat (Pellet) 120 g Hersbrucker Spat (Pellet) Hops		50%
240 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 gal	Peptidase	Strike	125 °F	122 °F	20 min
	Proteinase	Steeping	210 °F	135 °F	20 min
	Beta Amylase	Steeping	210 °F	145 °F	30 min
	Alpha amylase	Steeping	210 °F	155 °F	30 min
	Rest	Steeping	210 °F	165 °F	20 min
10 gal	210F H20 to raise to next target + HEAT	Sparge	170 °F	168 °F	15 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
16 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

White Labs - Opshaug Kveik Ale Yeast WLP518

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	77 - 86 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 606 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 28.1 oz Temp: 68 °F CO₂ Level: 3.6 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Dough in Strike Temp 125 F Target Mash 123 F

Flame on at 1/4 Turn for the duration of the mash. At two hours the temp was 165 F. The rate of increase was 42 degrees in 120 minutes, an increase of one Degree per 3 minutes.

This batch was split into three fermentations. The Data entered was for the Opshaug fermentation.

The other two fermentations were done with

Wyeast 3726 Farmhouse ale and Bells house strain captured from a bottle of Kalamazoo Stout. Data points for each fermentation are recorded in the comments.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-11-01 14:17 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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