Kjeller 5 Ekuanot Pale Ale 20l - Beer Recipe - Brewer's Friend

Kjeller 5 Ekuanot Pale Ale 20l

155 calories 14.3 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kjeller 5
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Thursday February 2nd 2017
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 43

1.051
1.010
5.4%
43.5
9.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg German - Pale Ale3.4 kg Pale Ale 39 2.3 79.8%
0.42 kg Munich Dark 20L0.42 kg Munich Dark 20L 34 20 9.9%
0.22 kg German - CaraMunich III0.22 kg CaraMunich III 34 57 5.2%
0.22 kg German - CaraRed0.22 kg CaraRed 34 20 5.2%
4.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Columbus12 g Columbus Hops Pellet 14.4 Boil 60 min 20.95 11.7%
10.40 g Columbus10.4 g Columbus Hops Pellet 14.4 Boil 15 min 9.01 10.2%
16 g Ekuanot16 g Ekuanot Hops Pellet 14.25 Boil 10 min 10.02 15.6%
24 g Ekuanot24 g Ekuanot Hops Pellet 14.25 Boil 2 min 3.51 23.4%
40 g Ekuanot40 g Ekuanot Hops Pellet 14.25 Dry Hop 7 days 39.1%
102.40 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 62 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish Moss Fining Boil 15 min.
2 g Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.80 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 6 gram/liter       CO2 Level: 2.2 Volumes
 
Target Water Profile
Tromsø, Norge
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Kjøl ned vørteren til 16-17 grader og pitch gjæren. Rist gjæringskaret godt i 5-10 minutter for å få inn oksygen, eventuelt bruk vørterlufter eller oksygenløsning. La temperaturen stige naturlig til 18 grader. La den gjære ut i to uker før flasking.

Rehydrering av gjæren anbefales.

View Count: 1178
Brew Count: 0
Last Updated: 2021-03-25 10:50 UTC

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