Anjo da Guarda - Beer Recipe - Brewer's Friend

Anjo da Guarda

198 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 198 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Monday February 4th 2019
1.065
1.010
7.2%
24.4
6.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Bohemian Pilsner5.5 kg Bohemian Pilsner 38 1.9 77.2%
0.50 kg Honey0.5 kg Honey - (late boil kettle addition) 42 2 7%
0.38 kg German - Dark Munich0.375 kg Dark Munich 36 10 5.3%
0.38 kg Belgian - Wheat0.375 kg Wheat 38 1.8 5.3%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 3.5%
0.13 kg German - CaraMunich III0.125 kg CaraMunich III 34 57 1.8%
7.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Domestic Hallertau25 g Domestic Hallertau Hops Pellet 6 Boil at 100 °C 60 min 15.18 50%
25 g Domestic Hallertau25 g Domestic Hallertau Hops Pellet 6 Boil 20 min 9.2 50%
50 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 64 °C 60 min
13 L Sparge -- 85 °C 15 min
Starting Mash Thickness: 3.15 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
20 g orange peel Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Anjo da Guarda" Bière de Garde beer recipe by DiegoN. All Grain, ABV 7.2%, IBU 24.38, SRM 6.1, Fermentables: (Bohemian Pilsner, Honey, Dark Munich, Wheat, Carapils, CaraMunich III) Hops: (Domestic Hallertau) Other: (orange peel)
View Count: 267
Brew Count: 0
Last Updated: 2019-02-26 12:29 UTC

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