#044 - Raspberry Blond Ale with Lemon Thyme
Blonde Ale (18 A)
Type: All Grain
Batch Size: 7.00 gal
Boil Size: 9.55 gal
Boil Time: 60 min
End of Boil Vol: 7.55 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Two Stage
Batch Size: 7.00 gal
Boil Size: 9.55 gal
Boil Time: 60 min
End of Boil Vol: 7.55 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Two Stage
Date: 2019-11-15
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.5 %
Taste Rating: 30.0
Brewer:
Asst Brewer:
Equipment: BrewEasy™ 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 71.5 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 10.57 gal | 2017 SF Water Profile | Water | 1 | - | - |
| 15.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
| 15.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 3 | - | - |
| 5.00 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 4 | - | - |
| 1.00 Items | Campden Tablets (Mash) | Water Agent | 5 | - | - |
| 10 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 6 | 81.6 % | 0.78 gal |
| 12.0 oz | Carapils (Briess) (1.5 SRM) | Grain | 7 | 6.1 % | 0.06 gal |
| 12.0 oz | Vienna Malt (3.5 SRM) | Grain | 8 | 6.1 % | 0.06 gal |
| 12.0 oz | Wheat - White Malt (Briess) (2.3 SRM) | Grain | 9 | 6.1 % | 0.06 gal |
| 0.25 oz | Lemondrop [5.90 %] - Boil 30.0 min | Hop | 10 | 3.4 IBUs | - |
| 0.25 oz | Motueka [6.60 %] - Boil 30.0 min | Hop | 11 | 3.8 IBUs | - |
| 0.25 oz | Sorachi Ace [13.60 %] - Boil 30.0 min | Hop | 12 | 7.9 IBUs | - |
| 2.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 13 | - | - |
| 0.25 oz | Lemondrop [5.90 %] - Boil 15.0 min | Hop | 14 | 2.2 IBUs | - |
| 0.25 oz | Motueka [6.60 %] - Boil 15.0 min | Hop | 15 | 2.5 IBUs | - |
| 0.25 oz | Sorachi Ace [13.60 %] - Boil 15.0 min | Hop | 16 | 5.1 IBUs | - |
| 1.40 oz | Lemon Thyme (Boil) | Herb | 17 | - | - |
| 0.50 oz | Lemondrop [5.90 %] - Steep/Whirlpool 15.0 min, 194.4 F | Hop | 18 | 2.2 IBUs | - |
| 0.50 oz | Motueka [6.60 %] - Steep/Whirlpool 15.0 min, 194.4 F | Hop | 19 | 2.5 IBUs | - |
| 0.50 oz | Sorachi Ace [13.60 %] - Steep/Whirlpool 15.0 min, 194.4 F | Hop | 20 | 5.1 IBUs | - |
| 2.0 pkg | NorCal Ale One (Giga Yeast #GY001) | Yeast | 21 | - | - |
| 1.40 oz | Lemon Thyme (Secondary 5.0 days) | Herb | 22 | - | - |
| 98.00 oz | Raspberry Puree (Secondary 7.0 days) | Flavor | 23 | - | - |
| 0.50 oz | Lemondrop [5.90 %] - Dry Hop 5.0 Days | Hop | 24 | 0.0 IBUs | - |
| 0.50 oz | Sorachi Ace [13.60 %] - Dry Hop 5.0 Days | Hop | 25 | 0.0 IBUs | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.045 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 34.7 IBUs
Est Color: 3.5 SRM
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 34.7 IBUs
Est Color: 3.5 SRM
Measured Original Gravity: 1.048 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 5.4 %
Calories: 156.9 kcal/12oz
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 5.4 %
Calories: 156.9 kcal/12oz
Mash Profile
Mash Name: Brew Easy Mash @ 147 (Light/Dry Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.40
Measured Mash PH: 5.40
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.40
Measured Mash PH: 5.40
Total Grain Weight: 12 lbs 4.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Dough In | Add 10.57 gal of water at 153.9 F | 148.0 F | 10 min |
| RIMS Mash | Heat to 148.0 F over 4 min | 148.0 F | 60 min |
| Mash Out | Heat to 172.0 F over 5 min | 172.0 F | 15 min |
Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Fermenter:
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 0.00 days
Storage Temperature: 65.0 F
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 0.00 days
Storage Temperature: 65.0 F
Notes
November 16, 2019Dough In
* Strike Temp: 153*F
* Start: 11:17 @ 147*F
* End: 11:32 @ 147*F
Mash (60 Min)
* PH 5.4
* Temp: 146*F
* Setting: 15*F
* GPM: 1.25
* Power %: 75%
* Start: 11:45 @ 146*F
12:00 @ 148*F
12:15 @ 148*8F
12:30 @ 147*F (Set temp to 190*F @ 12:40 for Mash Out)
* End 12:45 @ 172*F
Mash Out
* Temp: 168*F
* Setting: 180*F
* At Temp: 12:50
* End: 13:05
* Sparge GPM: .5
Pre Boil Volumn: 9.5 G
Post Boil Volumn: 7.25 G
Into Fermenter: 6.26 G
Gravity
* 11/16 Pre Boil: 1.039
* 11/16 Original 1.048
* 11/20 1.009
* 11/24 Secondary 1.006
* 11/24 1.013 (After Raspberry addition)
* 11/27 1.007
* 12/04 Final 1.007
Fermentation
Primary Start: 11/15/2019 1.048 @ 66*F Into Fermenter
- loweved Temp to 62*F
11/20/2019 1.009 @ 62*F
Primary End: 11/24/2019 1.006 @ 62*F
Secondary Start: 11/24/2019 1.013 @ 62*F (After raspberry addition)
- raised Temp to 66*F
Secondary End: 12/1/2019 1.007 @ 66*F
Into Keg
* 12/1 5G @ 15psi
https://www.brewstat.us/share/7787/044-raspberry-blonde-ale-with-lemon-thyme
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