Seymour's Saltaire Blonde Clone

[injac]

It's the wife's birthday later in the month so we are having a bit of a do so I thought I would give Seymour's Saltaire Blonde recipe a go.

Tempted to do a gentle dry hop of either Styrian Goldings or Cascade on this one.

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Saltaire Blonde Clone - Batch Hippo #3

Recipe Overview

Brewer: Purple Hippo Brew Co
Style: Blonde
Source Recipe Link: Seymour
ABV: 3.9% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.04
IBU's (Tinseth): 23
Bitterness to Gravity Ratio: 0.58
Colour:

Kettle Efficiency (as in EIB and EAW): 82.2 %
Efficiency into Fermentor (EIF): 70.5 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 66 C = 150.8 F
Boil: 75 min
Ferment: 7 days at 20 C = 68 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/

Total Water Needed (TWN): 33.11 L = 8.75 G
Volume into Boil (VIB): 28.33 L = 7.48 G @ 1.039
Volume of Ambient Wort (VAW): 24.83 L = 6.56 G @ 1.044
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.04
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.01 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info (needs link)

85% Maris Otter (4.9 EBC = 2.5 SRM) 3747 grams = 8.26 pounds
10% Torrefied Wheat 441 grams = 0.97 pounds
5% Carapils 220 grams = 0.49 pounds






The Hop Bill (Based on Tinseth Formula)

12.3 IBU Saaz Pellets (3%AA) 39.4 grams = 1.389 ounces at 75 mins
8.3 IBU Saaz Pellets (3%AA) 30.2 grams = 1.065 ounces at 45 mins
2.4 IBU Saaz Pellets (3%AA) 39.4 grams = 1.389 ounces at 5 mins






Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): for 90 mins at 66 C = 150.8 F
Water Held Back from Mash: 6 L = 1.59 G
#VALUE!



Water Used in a Sparge: 4 L = 1.06 G



Water Added to Fermentor: 2 L = 0.53 G

Miscellaneous Ingredients








Chilling & Hop Management Methods

Hopsock Used: n



Fermentation & Conditioning

Fermentation: S04 or Wyeast 1098 for 7 days at 20 C = 68 F

Secondary Used: y
Crash-Chilled: n
Filtered: n





Special Instructions/Notes on this Beer



BIAB Variations

Water Held Back from Mash: 6 L = 1.59 G
Water Used in a Sparge: 4 L = 1.06 G


Water Added to Fermentor: 2 L = 0.53 G