Brewer's Friend

Print

Tropical Blonde

145 calories 14 carbs
brewer logo
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: TomR
Calories: 145 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Thursday August 1st 2019
1.044
1.010
4.44%
21.89
4.48
5.25
 
Fermentables
Amount Fermentable PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 83.3%
0.5 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 8.3%
0.5 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 8.3%
6 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz citra0.5 oz citra Hops Pellet 13.1 Boil 5 min 7.87 33.3%
1 oz citra1 oz citra Hops Pellet 13.1 Whirlpool at 212 °F 15 min 14.02 66.7%
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Infusion 152 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
28 oz frozen guava pulp Other Boil 0 min.
14 oz frozen passionfruit pulp Other Boil 0 min.
2 g Gypsum Water Agt Mash 0 min.
1.1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
2 ml lactic Water Agt Primary 0 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 73 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Suffolk Zone 1 Average Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Ph expected = 5.31, targeting <5.4 for Blonde Ale
Adding 2.0g Gypsum, 1.1g CaCl2, 3ml 88% Lactic acid to Mash





Suffolk County Zone 1 Water averages
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 6 24  
Strike water volume at mash thickness of 1.25 qt/lb 1.88 7.5  
Remaining sparge water volume 4.13 16.5  
Grain absorption losses -0.75 -3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 5 20  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 3.5 14  
Hops absorption losses -0.06 -0.2  
Estimated amount in fermentor 3.44 13.8  
Total: 6 24
 
Notes

Single addition, assuming .1g/pound grain absorption

mash for 30 minutes (check for conversion after 30, will go longer as needed) and boil for 30 minutes

Add 2mL 88% extra lactic after boil for a20 to convert to ethyl lactate

Intentionally under pitching to .5, not taking into account sugars added by fruit

Last Updated and Sharing
 
73
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-26 02:00 UTC