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Old Mission Bell Blonde

157 calories 14.9 g 12 oz
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Reevesie
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created Sunday January 19th 2020
1.048
1.010
5.1%
46.3
6.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Bairds - Maris Otter Pale Ale7 lb Maris Otter Pale Ale 37.5 2.5 87.5%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 3.1%
0.25 lb United Kingdom - Amber0.25 lb Amber 32 27 3.1%
0.25 lb American - Victory0.25 lb Victory 34 28 3.1%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 3.1%
8 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 9.7 Boil 60 min 18.76 8.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 4.3 Boil 60 min 8.32 8.3%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 9.7 Boil 15 min 4.65 4.2%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 4.3 Boil 15 min 2.06 4.2%
1.25 oz Centennial1.25 oz Centennial Hops Pellet 9.7 Whirlpool at 170 °F 60 min 8.65 20.8%
1.25 oz Cascade1.25 oz Cascade Hops Pellet 4.3 Whirlpool at 170 °F 60 min 3.83 20.8%
1 oz Cascade1 oz Cascade Hops Pellet 4.3 Dry Hop at 36 °F 2 days 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 9.7 Dry Hop at 36 °F 2 days 16.7%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Hit 155F, dropped to 150F in 1hr. Strike 149 °F 60 min
3.5 gal Batch Sparge 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
2.50 ml Phosphoric acid Water Agt Mash 1 hr.
5 each Fermcap Water Agt Boil 1 hr.
3 ml Phosphoric acid Water Agt Boil 1 hr.
0.50 tsp irish moss Fining Boil 15 min.
2.50 tsp Yeast Energizer Other Boil 15 min.
4 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
I have done several good mineral, bitter pales with these #'s:
Mash: 2.5ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Sparge: 4ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Kettle: 3ml 75% Phosphoric

I am going to try the Water Calculator for a more Burton beer.
Mash Chemistry and Brewing Water Calculator
 
Notes

9/1/21-Tasting Notes for 8/2/21: Very light, citrusy, so drinkable. I want more hop nose, so maybe next time I add double the dry hops? or double the hop dip? or add a whirlpool step in addition to the other steps?
8/2/21-Using the Burton Salts listed in the recipe only in mash H2O, acidified each step, altered the hop schedule (~45IBUs) and added the carapils (foam/head). Double-Crushed the grain because the new method seems less efficient for some reason. Will Dip-Hop the WP additions, and will DH at 36F while it cold crashes in the fermenter before force-carb.

9/7/20-The new cascade and centennial are lighter in AA than the last batch so I am adjusting the quantity a little. Same water calcs. Added Campden again.

8/30/2020-Seeing if we can replicate last time, it was amazing, or get better with the following water treatment. Well, replication is not going to happen, I am out of Cascade. I am doing a straight weight sub of Citra for the Cascade, so in the future I can make the previous beer-it comes out to about 60IBU's. Worried about the new water filter (stout tastes like vinyl), so adding a tab of Campden to H2O, pre-brew. Kegged and DH 9/6/20, Gas & Cold Crash on 9/09.

7/30/2020-Moved from fermenter to keg with dry hop. Added CO2 to keg before transfer. Hoping a lot of residual O2 was pushed out and/or used up by the leftover fermentation. Leaving it at room temp for another day to make sure Diacetyl Rest finishes. Will cold crash and force carbonate next, giving hops about 3 days before doing it. Delicious!

7/25/2020-I am grinding 2x at .25 and seeing 85-90% efficiency with average ABV batches. Hoping for the best flavor on this one, added 1/2 tsp CaCl and 1/2 tsp CaSO4 to mash water.

5/25/2020-Tweaked the recipe a bit, trying to get my next batch of beer to be back to citrusy-piney-grapefruity.

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  • Public: Yup, Shared
  • Last Updated: 2021-09-02 00:00 UTC
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