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Details

Beer Style
6B Blonde Ale (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
426.8 points
Potential Extract
298.7 points (70% from recipe)
Anticipated OG
1.060 SG
Boil SG
1.043 SG (at start of boil)
Anticipated Color
6.1 SRM     
Estimated IBU
18.4 IBU
Estimated FG
1.015 SG
Estimated Alcohol
5.9 %abv
Mash
60 m @ 152.6 tempF

Style Compliance

6B Blonde Ale
Original Gravity
1.038-1.054 SG
Final Gravity
1.008-1.013 SG
Alcohol
3.8-5.5 %abv
Bitterness
15.0-28.0 IBU
Color
3.0-6.0 SRM
 
OG
1.060 SG High
FG
1.015 SG High
Alcohol
5.9 %abv High
Bitterness
18.4 IBU
Color
6.1 SRM High
Overall Compliance: 20.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pale Malt 10.8 lbs 1.7 °L 38 ppg 95.9 %
Crisp Crystal Light 45 7.48 oz 45.0 °L 35 ppg 4.1 %
Totals 11.3 lbs 426.8 points 100%

Fermentables

Name: Gambrinus Pale Malt
Amount: 10.8 lbs
Color: 1.7 °L
Potential: 38 ppg
% Grist95.9 %
Name: Crisp Crystal Light 45
Amount: 7.48 oz
Color: 45.0 °L
Potential: 35 ppg
% Grist4.1 %
Totals
Amount: 11.3 lbs
Potential: 426.8 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Willamette 0.98 oz @ 5.0 %AA (4.9 AAU) 18.4 (35.1 %) Boil 60 min
Totals 1.0 oz
Hop: Willamette
Amount: 0.98 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 1.0 oz

Yeast

Name Attenuation When
Wyeast 1056 American Ale 75 % Primary
Name: Wyeast 1056 American Ale
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.