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    Summer Ale 40L

    Uploaded by

    Rodrigo Jacy Monteiro Martins
    This document provides the recipe and process for brewing a 40L batch of blonde ale using primarily Pilsner and wheat malts along with melanoidin malt. The grain bill is mashed at 64.4C for 75 minutes then mashed out at 75.6C. Hops are added at various times during the 60 minute boil. After cooling and transferring to the fermenter, the wort is pitched with Nottingham yeast and fermented for 10 days with stages at 17C and 1C. The beer is then dry hopped, bottled or kegged with priming sugar and aged for 7 days before drinking.

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

    Summer Ale 40L

    Uploaded by

    Rodrigo Jacy Monteiro Martins
    21 views2 pages
    This document provides the recipe and process for brewing a 40L batch of blonde ale using primarily Pilsner and wheat malts along with melanoidin malt. The grain bill is mashed at 64.4C for 75 minutes then mashed out at 75.6C. Hops are added at various times during the 60 minute boil. After cooling and transferring to the fermenter, the wort is pitched with Nottingham yeast and fermented for 10 days with stages at 17C and 1C. The beer is then dry hopped, bottled or kegged with priming sugar and aged for 7 days before drinking.

    Original Description:

    Summer Ale Receip

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    This document provides the recipe and process for brewing a 40L batch of blonde ale using primarily Pilsner and wheat malts along with melanoidin malt. The grain bill is mashed at 64.4C for 75 minutes then mashed out at 75.6C. Hops are added at various times during the 60 minute boil. After cooling and transferring to the fermenter, the wort is pitched with Nottingham yeast and fermented for 10 days with stages at 17C and 1C. The beer is then dry hopped, bottled or kegged with priming sugar and aged for 7 days before drinking.

    Copyright:

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

    Summer Ale 40L

    Uploaded by

    Rodrigo Jacy Monteiro Martins
    This document provides the recipe and process for brewing a 40L batch of blonde ale using primarily Pilsner and wheat malts along with melanoidin malt. The grain bill is mashed at 64.4C for 75 minutes then mashed out at 75.6C. Hops are added at various times during the 60 minute boil. After cooling and transferring to the fermenter, the wort is pitched with Nottingham yeast and fermented for 10 days with stages at 17C and 1C. The beer is then dry hopped, bottled or kegged with priming sugar and aged for 7 days before drinking.

    Copyright:

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

    Summer Ale - 40 L - CASA

    OLEC
    Blonde Ale (18 A)

    Type: All Grain


    Batch Size: 40,00 l
    Boil Size: 49,75 l
    Boil Time: 60 min
    End of Boil Vol: 43,75 l
    Final Bottling Vol: 38,00 l
    Fermentation: Fermentao Ale - OLEC
    Date: 21 Dec 2016
    Brewer: Guilherme
    Asst Brewer:
    Equipment: Kit 40 L OLEC
    Efficiency: 70,00 %
    Est Mash Efficiency: 73,5 %
    Taste Rating: 30,0
    Taste Notes:
    Prepare for Brewing

    Clean and Prepare Brewing Equipment
    Total Water Needed: 63,01 l
    Mash Water Acid:

    Mash or Steep Grains
    Mash Ingredients
    Amt Name Type # %/IBU
    7,00 kg Pilsner (Weyermann) (3,3 EBC) Grain 1 90,3 %
    0,50 kg Wheat Malt, Pale (Weyermann) (3,9 EBC) Grain 2 6,5 %
    0,25 kg Melanoidin (Weyermann) (59,1 EBC) Grain 3 3,2 %
    Mash Steps
    Step Step
    Name Description
    Temperature Time
    Saccharification Add 25,72 l of water at 69,3 C 64,4 C 75 min
    Mash Out Heat to 75,6 C over 10 min 75,6 C 10 min
    Sparge Water Acid:
    Fly sparge with 37,30 l water at 75,6 C

    Add water to achieve boil volume of 49,75 l
    Estimated pre-boil gravity is 1,036 SG
    Boil Ingredients
    Amt Name Type # %/IBU
    8,00 g Ella (aka Stella) [15,00 %] - Boil 60,0 min Hop 4 8,2 IBUs
    2,00 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 5 -
    12,00 g Ella (aka Stella) [15,00 %] - Boil 15,0 min Hop 6 6,1 IBUs
    30,00 g Ella (aka Stella) [15,00 %] - Boil 5,0 min Hop 7 6,1 IBUs
    Estimated Post Boil Vol: 43,75 l and Est Post Boil Gravity: 1,043 SG
    Cool and Transfer Wort
    Cool wort to fermentation temperature
    Transfer wort to fermenter
    Add water if needed to achieve final volume of 40,00 l
    Pitch Yeast and Measure Gravity and Volume
    Fermentation Ingredients
    Amt Name Type # %/IBU
    2,0 pkg Nottingham Yeast (Lallemand #-) [23,66 ml] Yeast 8 -
    Measure Actual Original Gravity _______ (Target: 1,043 SG)
    Measure Actual Batch Volume _______ (Target: 40,00 l)
    Add water if needed to achieve final volume of 40,00 l
    Fermentation
    21 Dec 2016 - Primary Fermentation (5,00 days at 17,0 C ending at 17,0
    C)
    26 Dec 2016 - Secondary Fermentation (5,00 days at 17,0 C ending at
    17,0 C)
    31 Dec 2016 - Tertiary Fermentation (4,00 days at 1,0 C ending at 1,0 C)
    Dry Hop and Bottle/Keg
    Measure Final Gravity: _________ (Estimate: 1,008 SG)
    Date Bottled/Kegged: 04 Jan 2017 - Carbonation: Bottle with 223,52 g
    Corn Sugar
    Age beer for 7,00 days at 22,0 C
    11 Jan 2017 - Drink and enjoy!

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