House Ale (TESTING) Beer Recipe | BIAB Blonde Ale | Brewer's Friend
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House Ale (TESTING)

150 calories 13.8 g 12 oz
Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 40 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.2 gallons
Post Boil Size: 4.2 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 82% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday January 31st 2019
Amount Fermentable Cost PPG °L Bill %
1.75 lb Briess - Rice, Flaked1.75 lb Rice, Flaked 32.2 1 26.4%
4.50 lb Viking - Pale Ale Malt4.5 lb Pale Ale Malt 37 2.5 67.9%
6 oz American - Caramel / Crystal 20L6 oz Caramel / Crystal 20L 35 20 5.7%
6.62 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz UK Archer1.5 oz UK Archer Hops Pellet 3.7 Boil at 200 °F 30 min 29.78 75%
0.50 oz UK Archer0.5 oz UK Archer Hops Pellet 3.7 Whirlpool at 200 °F 0 min 1.4 25%
2 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 qt Infusion 165 °F 152 °F 240 min
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (custom):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 92 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: sucrose       Amount: 3.6 oz       Temp: 70 °F       CO2 Level: 2.4 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

This is a testing recipe. The purpose of this recipe is to create a locally sourced brew using minimally processed rice, corn, milo-sorghum.
Do not save this recipe... it will change.

Rice: Due to kitchen restrictions and using an old coffee grinder as a grain mill... I'm steaming the whole long grain rice in half batches in a big ass pressure cooker. The old coffee grinder isn't efficient to break/crack the rice. It is either flour or whole. (Maybe a fat short grain will work better?)
Might as well cook the grits/oats in the same manner.
NOPE! Steamer wasn't what I thought it would be. One hour and nothing. Dumped the 7lbs. Into the cooker. Double covered with water and cooked the crap out of it. Same for grits/oats.
What a massive mess. Split the single mass of rice. Added a little water and "may have" used an immersion blender.
Into the cooler goes the goo... with a few ounces of crushed malt.
Waited about half hour. Temp dropped significantly during the above process but cereal mash broke enough to handle.
Moved the cereal mash back to cooker. Raised temp to 170 before adding back to cooler with the remaining crushed barley. Mixed well. Closed cooler and let stand... overnight.
OMG. Pure sugar pudding. Sludge. Nearly impossible to strain. Used coarse screen strainer and brew bag. Hours later... I produced about 3.75 gals of super cloudy wort.
Batch sparge to get about six gallons of 1.0065.
Low boiled down to 5gal. at 210. Hops added on above schedule.
Aerated and allowed wort to cool to 85. Added yeast from starter made with 16 grams of US05 and half gallon of wort.
Closed fermentation bucket on 12.25.2019.

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  • Public: Yup, Shared
  • Last Updated: 2020-03-30 10:51 UTC
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