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Blonde Ale I 12-10-2017

158 calories 16 carbs
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Brulosophers / Huss
Calories: 158 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Tuesday November 28th 2017
1.048
1.011
4.88%
21.71
4.47
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 83.8%
1.25 lb American - White Wheat1.25 lb White Wheat 40 2.8 7.5%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 6%
7.25 oz American - Carapils (Dextrine Malt)7.25 oz Carapils (Dextrine Malt) 33 1.8 2.7%
16.7 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 12.8 Boil 55 min 13.2 30.4%
8 g Cascade8 g Cascade Hops Pellet 6.9 Boil 25 min 2.89 17.4%
8 g Cascade8 g Cascade Hops Pellet 6.9 Boil 10 min 1.51 17.4%
8 g Columbus8 g Columbus Hops Pellet 15 Boil 10 min 3.28 17.4%
8 g Cascade8 g Cascade Hops Pellet 6.9 Boil 5 min 0.83 17.4%
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Add 65 degree grain to 163 water Infusion 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 676 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 4 75 60 0
Mash 5.5 G RO
1.7 Gypsum
1.6 Epsom
2.5 Cacl
3.6ml Lactic Acid

Mash: 9.5 G RO
2.9 Gypsum
2.8 Epsom
4.3 Cacl
3ml Lactic Acid

Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 13.9 55.6  
Strike water volume at mash thickness of 1.5 qt/lb 6.26 25.1  
Remaining sparge water volume 7.64 30.5  
Grain absorption losses -2.09 -8.4  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 11.56 46.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.06 -0.2  
Amount going into fermentor 10 40  
Total: 13.9 55.6
 
Notes
Notes from 12-11-2017 brew date #####
  • Mashed at 147 for 75 minutes. This was due to how cold it was outside.
  • Added 5.5 gallons of 163 degree water to mash and hit 147 for 75 min. Sparged with 175 degree water to hit 160 mash out/
    Boiled for 60 min
    Crash cooled and transferred to fermentation chamber
    Set to 50 degrees ambient for 6 hours
    Pitched yeast at 9pm. Starter was a single 029 vial that had been built up twice. Estimated at 300 - 400 billion cells.
  • As of 7:30am Monday there was a nice 1-2 inch ring of krausen. I bumped the temp up to 52 ambient. Fermentation seems to be doing quite well.
    Water profile on the right was used: Yellow Balanced




    Based on this recipe:
    http://brulosophy.com/recipes/brulosophers-blonde-ale/



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  • Last Updated: 2017-12-11 20:00 UTC