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
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◯ 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