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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
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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
 
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/



Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-12-11 20:00 UTC
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