BIAB Пернишки кюмюр, сиреч Стаут (RifayBrew) (v23)

201 calories
Method: BIAB
Style: American Stout
Boil Time: 70 min
Batch Size: 41 liters (fermentor volume)
Boil Size: 45 liters
Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 77% (brew house)
Source: RifayBrew
Calories: 201 calories (Per 355mL)
Share:
15.1 °P
2.7 °P
6.68%
31.68
41.53
5.54
 
Fermentables
Amount Fermentable PPG °L Bill %
5.1 kg Belgian - Pale Ale5.1 kg Pale Ale 38 3.4 47.2%
2.2 kg Belgian - Munich2.2 kg Munich 38 6 20.4%
1.1 kg Belgian - Special B1.1 kg Special B 34 115 10.2%
1.1 kg Belgian - Biscuit1.1 kg Biscuit 35 23 10.2%
0.8 kg Belgian - Chocolate0.8 kg Chocolate 30 340 7.4%
0.3 kg Belgian - Roasted Barley0.3 kg Roasted Barley 30 575 2.8%
0.2 kg United Kingdom - Oat Malt0.2 kg Oat Malt 28 2 1.9%
10.8 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
60 g Hallertau Blanc60 g Hallertau Blanc Hops Pellet 9 Boil 60 min 31.68
 
Mash Guidelines
Amount Description Type Temp Time
48 LTemp restTemperature65 °C45 min
--Temp restTemperature72 °C15 min
--MashoutTemperature78 °C10 min
 
Other Ingredients
Amount Name Type Use Time
1 tsp Baking Soda Water Agt Mash 0 min.
5 g Irish Moss Fining Boil 5 min.
 
Yeast
Amount:
22
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2,4 Volumes
 
Target Water Profile: Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Notes
http://forum.beer-bg.com/viewtopic.php?f=24&t=3944
Before boil: 12P
24.11.18 Brewday
OG: 14P refractometer / 15P zaharomer

03.12.2018
OG: 5,5 refracrometer / 0,6 corrected, 3,5 zaharomer
Transfered to serving kegs on 1BAR and 5C in kegerator.
View Count: 296
Brew Count: 0
Last Updated: 2018-12-07 06:43 UTC

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