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  • Katrina Blode Ale 20230406

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    Javier Vespa
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    This document provides the recipe and process for making a Katrina Blonde Ale. The recipe uses Pilsner malt and Carahell malt. It has an original gravity of 1.064 and final gravity of 1.014, resulting in an estimated 6.7% alcohol by volume. A simple single infusion mash is used with a 60 minute mash at 66.7C and 10 minute mash out at 75.6C. A single hop addition of Cascade is added at the beginning of the 60 minute boil. Fermentation uses Safale American yeast. The beer is meant to be bottle conditioned and aged for 30 days.

    Original Description:

    bLONDE aLE RECIPE

    Original Title

    KATRINA BLODE ALE 20230406

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    This document provides the recipe and process for making a Katrina Blonde Ale. The recipe uses Pilsner malt and Carahell malt. It has an original gravity of 1.064 and final gravity of 1.014, resulting in an estimated 6.7% alcohol by volume. A simple single infusion mash is used with a 60 minute mash at 66.7C and 10 minute mash out at 75.6C. A single hop addition of Cascade is added at the beginning of the 60 minute boil. Fermentation uses Safale American yeast. The beer is meant to be bottle conditioned and aged for 30 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    14 views2 pages

    Katrina Blode Ale 20230406

    Uploaded by

    Javier Vespa
    This document provides the recipe and process for making a Katrina Blonde Ale. The recipe uses Pilsner malt and Carahell malt. It has an original gravity of 1.064 and final gravity of 1.014, resulting in an estimated 6.7% alcohol by volume. A simple single infusion mash is used with a 60 minute mash at 66.7C and 10 minute mash out at 75.6C. A single hop addition of Cascade is added at the beginning of the 60 minute boil. Fermentation uses Safale American yeast. The beer is meant to be bottle conditioned and aged for 30 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    KATRINA BLONDE ALE Page 1 of 2

    KATRINA BLONDE ALE


    Blonde Ale (18 A)
    Type: All Grain Date: 06 Apr 2023
    Batch Size: 18,93 L Brewer:
    Boil Size: 24,72 L Asst Brewer:
    Boil Time: 60 min Equipment: MCP LA CECILIA 01 -
    End of Boil Vol: 22,67 L STANDARD DE BS 5GAL SS
    Final Bottling Vol: 17,41 L Efficiency: 72,00 %
    Fermentation: Ale, Single Stage Est Mash Efficiency: 82,8 %
    Taste Rating: 30,0
    Taste Notes:

    Ingredients
    Amt Name Type # %/IBU Volume
    5,21 kg Pilsner (2 Row) Ger (3,9 EBC) Grain 1 95,8 % 3,40 L
    0,23 kg Carahell (Weyermann) (25,6 EBC) Grain 2 4,2 % 0,15 L
    34,00 g Cascade [5,50 %] - Boil 60,0 min Hop 3 20,5 IBUs -
    1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 4 - -

    Gravity, Alcohol Content and Color


    Est Original Gravity: 1,064 SG Measured Original Gravity: 1,046 SG
    Est Final Gravity: 1,014 SG Measured Final Gravity: 1,010 SG
    Estimated Alcohol by Vol: 6,7 % Actual Alcohol by Vol: 4,7 %
    Bitterness: 20,5 IBUs Calories: 427,1 kcal/l
    Est Color: 9,0 EBC

    Mash Profile
    Mash Name: RIMS-HERMS Single Total Grain Weight: 5,44 kg
    Infusion, Medium Body Grain Temperature: 22,2 C
    Sparge Water: 16,93 L Tun Temperature: 22,2 C
    Sparge Temperature: 75,6 C Target Mash PH: 5,20
    Adjust Temp for Equipment: FALSE Mash Acid Addition: None
    Est Mash PH: 5,70 Sparge Acid Addition: None
    Measured Mash PH: 5,20
    Mash Steps
    Step
    Name Description Step Time
    Temperature
    Mash In Add 14,18 L of water at 73,1 C 66,7 C 60 min
    Mash Out Heat to 75,6 C over 2 min 75,6 C 10 min

    Sparge: Fly sparge with 16,93 L water at 75,6 C


    Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the
    time). Uses heated infusion for mash-in and direct heat on RIMS/HERMS system for mash out.

    Carbonation and Storage


    Carbonation Type: Bottle Volumes of CO2: 2,3
    Pressure/Weight: 102,42 g Carbonation Est: Bottle with 102,42 g
    Keg/Bottling Temperature: 21,1 C Corn Sugar
    Fermentation: Ale, Single Stage Carbonation (from Meas Vol): Bottle
    Fermenter: with 111,33 g Corn Sugar
    Age for: 30,00 days
    Storage Temperature: 18,3 C

    Notes

    Created with BeerSmith

    file:///D:/Datos/Documents/BeerSmith3/Reports/bsxtmp_14683.htm 06/04/2023
    KATRINA BLONDE ALE Page 2 of 2

    file:///D:/Datos/Documents/BeerSmith3/Reports/bsxtmp_14683.htm 06/04/2023

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