We all dream of opening a brewery. For fun, I’m making a run of brews that I would want as a part of my line-up. I want to experiment across the various ingredients especially different base malts, house yeasts and hop blends. For this run I’m using Imperial House A01 and the last of my left over NHC run ingredients.
Recipe Info
Recipe: grid blonde v1_0
Style: Blonde Ale 18A BJCP 2015
Author: Dennis Pike
Date: 07-06-2019
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.047 | 1.038 | 1.054 |
| FG | 1.010 | 1.008 | 1.013 |
| Color | 3.9 | 3.0 | 6.0 |
| ABV | 4.8 | 3.8 | 5.5 |
| IBU | 25.0 | 15.0 | 28.0 |
Brewery Info
Efficiency: 72 %
Attenuation: 78 %
Mash Info
Weight: 16.55 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.17 G
Volume: 8.5 G
Temp: 149.0 F
Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 5.68 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 13.000 Lb | 79.0 % | Pilsner (Weyermann) | 80.0 | 1.8 |
| 2.750 Lb | 17.0 % | Wheat (DURST MALZ) | 84.0 | 3.6 |
| 0.800 Lb | 5.0 % | Munich I (Weyermann) | 82.2 | 7.1 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 0.3 Oz | Simcoe | 14.1 | 60 mins | Boil | 9.0 |
| 2.0 Oz | Simcoe | 14.1 | 15 mins | Aroma | 15.0 |
Yeast
| Amount | Name |
|---|---|
| 0.100 L | House Imperial A01 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.000 tablet | Whirlfloc Tablet | 15 mins | Boil |
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.40
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 75 | 3 | 21 | 30 | 187 | 30 |
| Sparge | 74 | 3 | 21 | 30 | 185 | 30 |
| Final | 100 | 4 | 28 | 40 | 249 | 40 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G
Mash Water Adjustments
Gypsum: 8.0 g
Lactic Acid: 6.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G
Sparge Water Adjustments
Gypsum: 6.0 g
Notes
Ferment at 68f for 2 weeks
Brewday notes:
Normal 3V Conical brewday
Pitched 150mL of thick slurry from last beer. fingers crossed.
7-19-19 @8am slow bubbling ~8 sec
@5pm rippin’
7-20-19 strong steady bubbling
7-21-19 slow steady
7/22/19 ~ 7 sec
7/23/19 ~15 sec
7/24/19 no bubbling
8/2/19 pulled yeast for next beer and took sample
FG 1.010
tastes good. clean. a bit mirky. cold crash for 48 hours
8/4/18 racked to keg