Herrens Mark #6

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2375 liters (fermentor volume)
Pre Boil Size: 2425 liters
Post Boil Size: 2419 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 127 calories (Per )
Carbs: 10.9 g (Per )

Created: Monday October 4th 2021

Original Gravity:

1.042

Final Gravity:

1.007

ABV (standard):

4.6%

IBU (tinseth):

15.4

SRM (morey):

2.2

Mash pH

6.0

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
300 kg	Bestmalz - BEST Heidelberg300 kg BEST Heidelberg	38	1.3	80%
75 kg	German - Carapils75 kg Carapils	35	1.3	20%
375 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
800 g	Chinook800 g Chinook Hops	Pellet	16.8	Boil	60 min	15.39	28.6%
2,000 g	Saaz2000 g Saaz Hops	Pellet	3.5	Boil	0 min		71.4%
2,800 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
800 g	Chinook (Pellet) 800 g Chinook (Pellet) Hops	15.39	28.6%
2,000 g	Saaz (Pellet) 2000 g Saaz (Pellet) Hops		71.4%
2,800 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Rob fucked up and strike was 4 degrees to low hot water added until 65 and an additional 10 min rest	Infusion	66.8 °C	64.5 °C	60 min
Starting Mash Thickness: 2.8 L/kg

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 8708 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.52 Volumes

Target Water Profile

Gørløse vandprofil

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
88	18	20	35	18	357
Mash: 100ml lactic acid pr 100kg malt Calcium chloride depending on style: -West coast 300g -Hazy IPA (dipa, ipa, sipa...) 600g -Everything else 200g Calcium Sulfate (CASO4): -IPA 100g Sparge: 150ml phosphoric acid pr 500 liters of water. Boil: Lactic acid added to kettle before boil til reach 5,1 ph. 100ml lactic acic per 0.1 you have to drop.
Mash Chemistry and Brewing Water Calculator

Notes

Brew date: 05/10/21

Malt batch codes:
Bestmalz:
Pils 3417-23121-74
Cara pils 3141-25021-88

Mash water chemistry
-ml og lactic acid added:375
-g of calcium chloride added:165g
-g of caso4 added:na

Mash water temperature: 66.8
Mash temperature:63/65
Rob fucked up and strike was 4 degrees to low hot water added until 65 and an additional 10 min rest.

Phosphoric acid added to sparge water:600ml

Fermenter cleaned with caustic and oxidizer?: y

Boil ph: 5.7
Lactic acid added to boil:500ml

Hops (batch codes and amounts added):
-60 min: 80pg chinook
-0 min: -
-Whirlpool (also note temperature): -2kg saaz

Yeast nutrients added at 15 min: 30 5g
Protafloc added at 15 min: 48 5g

Oxygen in wort (note time and pressure on the o2 tank): 20min 1bar

Gravity 1042

Yeast (note type and amount and source if harvested):w34/70

13/10/21
3 kg Saaz t90 18057

View Count: 153
Brew Count: 0
Last Updated: 2021-10-13 11:08 UTC

View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!