Rjómi

Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 9.1 °P (recipe based estimate)
Post Boil Gravity: 12.2 °P (recipe based estimate)
Efficiency: 68% (brew house)
Source: Bjórsetur Íslands Brugghús
Calories: 150 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)

Created: Thursday September 21st 2023

Original Gravity:

12.2 °P

Final Gravity:

2.1 °P

ABV (standard):

5.4%

IBU (tinseth):

23.3

SRM (morey):

2.9

Mash pH

5.5

Cost kr

3,360.00

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7 kg	Weyermann - Pilsner7 kg Pilsner	kr 230.00 / kg kr 1,610.00	36	1.5	63.6%
2 kg	Weyermann - Pale Ale2 kg Pale Ale	kr 230.00 / kg kr 460.00	39	2.3	18.2%
1 kg	Flaked Corn1 kg Flaked Corn		40	0.5	9.1%
1 kg	Cane Sugar1 kg Cane Sugar - (late boil kettle addition)		46	0	9.1%
11 kg / kr 2,070.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Loral25 g Loral Hops	kr 11.00 / g kr 275.00	Pellet	11.5	Boil	45 min	15.14	25%
25 g	Loral25 g Loral Hops	kr 11.00 / g kr 275.00	Pellet	11.5	Boil	15 min	8.18	25%
50 g	Loral50 g Loral Hops	kr 11.00 / g kr 550.00	Pellet	11.5	Boil	0 min		50%
100 g / kr 1,100.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Loral (Pellet) 100 g Loral (Pellet) Hops	kr 11.00 / g kr 1,100.00	23.32	100%
100 g / kr 1,100.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
50 L	Strike	69 °C	65 °C	60 min
	Temperature	100 °C	76 °C	10 min
22 L	Sparge	77 °C	77 °C	10 min
Starting Mash Thickness: 3.61 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 g	Irish Moss	kr 12.50 / g kr 100.00	Fining	Mash	10 min.
5 g	Chalk		Water Agt	Mash	1 hr.
8 g	Calcium Chloride (anhydrous)		Water Agt	Mash	1 hr.
2 g	Epsom Salt		Water Agt	Mash	1 hr.
8 g	Gypsum		Water Agt	Mash	1 hr.
5 g	Baking Soda		Water Agt	Mash	1 hr.
15 ml	Lactic acid	kr 6.00 / ml kr 90.00	Water Agt	Mash	--
kr 190.00

Yeast

Apex - San Diego (Chico) Yeast

Amount:	25 Grams	Cost:
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	18 - 24 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 306 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
* No Gypsum today - leave it out
Mash Chemistry and Brewing Water Calculator

Notes

Hops were supposed to be US Hallertau (~4% AA) but those were not available so Z went creative. It's much more bitter so we will use less.

The plan was:
75 g US Hallertau at 60 min
30 g US Hallertau at 15 min
45 g US Hallertau at 5 min

Use regular sugar instead of cane sugar

View Count: 429
Brew Count: 1
Last Updated: 2024-03-03 19:18 UTC

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