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Another - blonde ale

164 calories 15 carbs
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Friday December 30th 2016
1.050
1.010
5.31%
21.76
3.34
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
16 lb German - Pilsner16 lb Pilsner 38 1.6 78%
1.5 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 7.3%
1.5 lb German - Vienna1.5 lb Vienna 37 4 7.3%
1.5 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 7.3%
20.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Cascade0.5 oz Cascade Hops Pellet 6.9 Boil 60 min 6.11 12.5%
1 oz Willamette1 oz Willamette Hops Pellet 4.8 Boil 60 min 8.49 25%
0.5 oz Cascade0.5 oz Cascade Hops Pellet 6.9 Boil 15 min 3.03 12.5%
1 oz Willamette1 oz Willamette Hops Pellet 4.8 Boil 5 min 1.69 25%
1 oz Cascade1 oz Cascade Hops Pellet 6.9 Boil 5 min 2.43 25%
 
Mash Guidelines
Amount Description Type Temp Time
qt Infusion 152 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
2 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 404 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 10 20 65 75 0
pH = 5.3
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 16.46 65.9  
Grain absorption losses -2.56 -10.3  
Starting boil volume 13.9 55.6  
Boil off losses -2.25 -9  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 11.5 46  
Total: 16.46 65.9
 
Notes

Make sure you make a proper sized starter, pitch cool at 65˚F then set your regulator to 66˚F, let it rock for 3 days, then raise the temp to 70˚F for a couple days to encourage complete attenuation and reabsorption of fermentation byproducts.

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  • Last Updated: 2017-04-30 18:29 UTC