Loving Summer Blonde

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Craft Beer and Brewing
Hop Utilization: 82%
Calories: 172 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
URL: https://beerandbrewing.com/loving-summer-blonde-ale-recipe/

Created Thursday January 9th 2020

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.04%

IBU (tinseth):

25.55

SRM (morey):

6.11

Mash pH

5.39

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.5 lb	American - Pilsner4.5 lb Pilsner	37	1.8	42.9%
4.5 lb	United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale	38	3.75	42.9%
1 lb	American - Vienna1 lb Vienna	35	4	9.5%
0.5 lb	American - Victory0.5 lb Victory	34	28	4.8%
10.5 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	14.21	40%
0.5 oz	Cascade0.5 oz Cascade Hops	Pellet	6.9	Boil	10 min	3.95	20%
0.5 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.9	Boil	10 min	7.39	20%
0.5 oz	Citra0.5 oz Citra Hops	Pellet	12.3	Dry Hop	7 days		20%

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Tettnanger0.99999999771257 oz Tettnanger Hops	14.21	40%
0.5 oz	Cascade0.49999999885628 oz Cascade Hops	3.95	20%
0.5 oz	Simcoe0.49999999885628 oz Simcoe Hops	7.39	20%
0.5 oz	Citra0.49999999885628 oz Citra Hops		20%
2.5 oz	Total

Mash Guidelines

Amount	Type	Temp	Time
3.5 gal	Strike	152 °F	60 min
5.45 gal	Fly Sparge	168 °F	--
Starting Mash Thickness: 1.35 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
1 ml	Lactic acid	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Water Agt	Boil	5 min.
0.5 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	5 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 201 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.

View Count: 28
Brew Count: 0
Last Updated: 2020-01-09 20:28 UTC

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