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Loving Summer Blonde

172 calories 18 carbs
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Beer Stats
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
1.052
1.013
5.04%
25.55
6.11
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%
 
Mash Guidelines
Amount Description 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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.64 34.6  
Strike water volume at mash thickness of 1.35 qt/lb 3.54 14.2  
Remaining sparge water volume 5.09 20.4  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5.5 22  
Total: 8.64 34.6
 
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.

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  • Last Updated: 2020-01-09 20:28 UTC