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    Blonde 50

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    ricardoramon12
    This document provides instructions for making a 50L batch of blonde ale. It includes a list of grains and hops to be used at various times in the brewing process. The grain bill consists mainly of Canadian 2-row and pilsen malts. Hops used include Comet, Citra and Iris. Fermentation is with US-05 yeast over 10 days primary and 3 days secondary at 19C, followed by 4 days of conditioning at 2.5C. The target OG is 1.047 and FG is 1.008.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Blonde 50

    Uploaded by

    ricardoramon12
    5 views2 pages
    This document provides instructions for making a 50L batch of blonde ale. It includes a list of grains and hops to be used at various times in the brewing process. The grain bill consists mainly of Canadian 2-row and pilsen malts. Hops used include Comet, Citra and Iris. Fermentation is with US-05 yeast over 10 days primary and 3 days secondary at 19C, followed by 4 days of conditioning at 2.5C. The target OG is 1.047 and FG is 1.008.

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    blonde 50

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    This document provides instructions for making a 50L batch of blonde ale. It includes a list of grains and hops to be used at various times in the brewing process. The grain bill consists mainly of Canadian 2-row and pilsen malts. Hops used include Comet, Citra and Iris. Fermentation is with US-05 yeast over 10 days primary and 3 days secondary at 19C, followed by 4 days of conditioning at 2.5C. The target OG is 1.047 and FG is 1.008.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views2 pages

    Blonde 50

    Uploaded by

    ricardoramon12
    This document provides instructions for making a 50L batch of blonde ale. It includes a list of grains and hops to be used at various times in the brewing process. The grain bill consists mainly of Canadian 2-row and pilsen malts. Hops used include Comet, Citra and Iris. Fermentation is with US-05 yeast over 10 days primary and 3 days secondary at 19C, followed by 4 days of conditioning at 2.5C. The target OG is 1.047 and FG is 1.008.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    blonde ale 50 Page 1 of 2

    blonde ale 50
    Blonde Ale (18 A)
    Type: All Grain Date: 20 Aug 2019
    Batch Size: 53.00 L Brewer: ricardo ramon
    Boil Size: 60.01 L Asst Brewer:
    Boil Time: 60 min Equipment: caza traidores
    End of Boil Vol: 55.21 L Efficiency: 88.00 %
    Final Bottling Vol: 50.00 L Est Mash Efficiency: 88.0 %
    Fermentation: brown ale Taste Rating: 30.0
    Taste Notes:
    Prepare for Brewing

    ◯ Hydrate yeast with 712.70 ml warm water and add optional 35.6 g of GoFerm
    ◯ Clean and Prepare Brewing Equipment
    ◯ Total Water Needed: 69.81 L
    ◯ Mash Water Acid: None

    Mash or Steep Grains


    Mash Ingredients
    Amt Name Type # %/IBU Volume
    7.00 kg malta pilsen canada malting (5.9 EBC) Grain 1 71.6 % 4.56 L
    2.77 kg malta base 2h canada malting (5.9 EBC) Grain 2 28.3 % 1.81 L
    0.01 kg caramel hell bestmalz (40.0 EBC) Grain 3 0.1 % 0.01 L
    Mash Steps
    Step
    Name Description Step Time
    Temperature
    proteolisis Add 35.22 L of water at 60.4 C 55.0 C 20 min
    alcohol Add 0.00 L of water at 65.0 C 65.0 C 40 min
    cuerpo Add 0.00 L of water at 72.0 C 72.0 C 20 min

    ◯ Sparge Water Acid: None


    ◯ Fly sparge with 34.59 L water at 75.6 C
    ◯ Add water to achieve boil volume of 60.01 L
    ◯ Estimated pre-boil gravity is 1.041 SG

    Boil Ingredients
    Amt Name Type # %/IBU Volume
    13.85 g comet [10.50 %] - Boil 60.0 min Hop 4 7.5 IBUs -
    16.62 g citra [12.00 %] - Boil 20.0 min Hop 5 6.2 IBUs -
    12.00 g iris mosh (Boil 10.0 mins) Fining 6 - -
    13.50 g citra [12.00 %] - Boil 10.0 min Hop 7 3.0 IBUs -
    13.50 g comet [10.50 %] - Boil 10.0 min Hop 8 2.7 IBUs -

    ◯ Estimated Post Boil Vol: 55.21 L and Est Post Boil Gravity: 1.047 SG

    Cool and Transfer Wort

    ◯ Cool wort to fermentation temperature


    ◯ Transfer wort to fermenter
    ◯ Add water if needed to achieve final volume of 53.00 L

    Pitch Yeast and Measure Gravity and Volume


    Fermentation Ingredients
    Amt Name Type # %/IBU Volume
    24.0 pkg Yeast (fermentis #us-05) Yeast 9 - -

    file:///C:/Users/ricardo/Documents/BeerSmith3/Reports/bsxtmp_27781.htm 18/09/2019
    blonde ale 50 Page 2 of 2

    ◯ Measure Actual Original Gravity _______ (Target: 1.047 SG)


    ◯ Measure Actual Batch Volume _______ (Target: 53.00 L)

    Fermentation

    ◯ 20 Aug 2019 - Primary Fermentation (10.00 days at 19.0 C ending at 19.0 C)


    ◯ 30 Aug 2019 - Secondary Fermentation (3.00 days at 19.0 C ending at 19.0 C)
    ◯ 02 Sep 2019 - Tertiary Fermentation (4.00 days at 2.5 C ending at 2.5 C)

    Dry Hop and Bottle/Keg

    ◯ Measure Final Gravity: _________ (Estimate: 1.008 SG)


    ◯ Date Bottled/Kegged: 06 Sep 2019 - Carbonation: Keg with 12.54 PSI
    ◯ Age beer for 1.00 days at 2.5 C
    ◯ 07 Sep 2019 - Drink and enjoy!

    Notes

    file:///C:/Users/ricardo/Documents/BeerSmith3/Reports/bsxtmp_27781.htm 18/09/2019

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