Summer Love CC3 Beer Recipe | BIAB Blonde Ale | Brewer's Friend
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Summer Love CC3

144 calories 14.3 g 12 oz
Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 65% (brew house)
Source: G-Star (2nd)
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Sunday August 5th 2018
1.044
1.010
4.4%
46.1
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 86.5%
1 lb American - Vienna1 lb Vienna 35 4 10.8%
0.25 lb German - Carapils0.25 lb Carapils 35 1.3 2.7%
9.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 90 min 43.19 62.5%
0.10 oz Amarillo0.1 oz Amarillo Hops Pellet 8.6 Whirlpool at 212 °F 0 min 1.29 3.1%
0.10 oz Citra0.1 oz Citra Hops Pellet 11 Whirlpool at 212 °F 0 min 1.65 3.1%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop Day 8 15.6%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop Day 8 15.6%
3.20 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 152 °F 60 min
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 6 49.7 76.8 89.2 0
medium sulfate

Gypsum: 4 g CaSO4•2H2O ~1.0 tsp

Table salt: 2 NaCl ~0.3 tsp
Mash Chemistry and Brewing Water Calculator
"Summer Love CC3" Blonde Ale beer recipe by G-Star (2nd). BIAB, ABV 4.42%, IBU 46.13, SRM 3.69, Fermentables: (Pilsner, Vienna, Carapils) Hops: (Tettnanger, Amarillo, Citra)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-01-03 04:07 UTC
  • Snapshot Created: 2018-08-05 14:57 UTC
  • Link To Parent Recipe
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