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Fjord & Fjell Hoppy Blonde

192 calories 19 carbs
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 37 liters (fermentor volume)
Pre Boil Size: 50.7 liters
Pre Boil Gravity: 10.6 °P (recipe based estimate)
Efficiency: 68% (brew house)
Source: nahthan
Calories: 192 calories (Per 355mL)
Carbs: 19 g (Per 355mL)
Created Wednesday April 8th 2015
14.3 °P
3.4 °P
5.89%
59.68
8.37
n/a
 
Brew Log History

Target 19°C
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Fermentables
Amount Fermentable PPG °L Bill %
4.5 kg German - Pilsner4.5 kg Pilsner 38 1.6 45%
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 50%
0.5 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 5%
10 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
25 g Simcoe25 g Simcoe Hops Pellet 12 Boil 75 min 23.01 14.5%
25 g Simcoe25 g Simcoe Hops Pellet 12 Boil 30 min 16.92 14.5%
23 g Celeia23 g Celeia Hops Pellet 3 Boil 10 min 1.84 13.3%
60 g Galena60 g Galena Hops Pellet 14.1 Boil 1 min 2.68 34.7%
40 g Galena40 g Galena Hops Pellet 14.1 Whirlpool at 90 °C 15 min 15.24 23.1%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Mash In Infusion 64 °C 60 min
20 L Mash Out Infusion 75 °C 30 min
14 L Sparge Fly Sparge 78 °C 30 min
Starting Mash Thickness: 2.5 L/kg
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 265 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Total water:
- Gypsum: 2g
- Table salt: 2g
- Calcium chloride: 1g
Sparge water:
- Lactic acid: ˜ 5ml / pH 6
Mash Chemistry and Brewing Water Calculator
 
Notes

Starter: 1.5l at 9P (150g DME) / stirplate 1-2 days


50% Rahr 2-Row, 50% German Pils. 148F Mash temp. 2g Calcium Sulfate, 5g Calcium Chloride, Whirlfloc at 20 minutes, 2 tabelets of servomyces at 10 minutes. 4oz. Legacy hop back. WLP029 Koelsch Re-pitch from slurry231ml Pitched at 58F. 1.048-1.010, 5.00%, 50 IBU

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-04 07:26 UTC
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