Sombeero

Method: All Grain
Style: International Pale Lager
Boil Time: 30 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 21.7 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 192 calories (Per )
Carbs: 20.8 g (Per )

Created: Monday March 11th 2019

Original Gravity:

1.062

Final Gravity:

1.017

ABV (standard):

5.9%

IBU (tinseth):

28.4

SRM (morey):

4.0

Mash pH

5.6

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale	38	3.75	32.1%
1.50 kg	German - Pilsner1.5 kg Pilsner	38	1.6	32.1%
1.18 kg	Flaked Corn1.175 kg Flaked Corn	40	0.5	25.1%
0.50 kg	German - Vienna0.5 kg Vienna	37	4	10.7%
4.68 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops	Pellet	15	Boil	30 min	21.07	50%
15 g	Motueka15 g Motueka Hops	Pellet	6.8	Whirlpool at 212 °C	0 min	7.36	50%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	21.07	50%
15 g	Motueka (Pellet) 15 g Motueka (Pellet) Hops	7.36	50%
30 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.1 L	Mash	Infusion	--	68 °C	30 min
19.4 L	Sparge	Fly Sparge	--	75 °C	--
Starting Mash Thickness: 2.61 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	30 min.
3 ml	Lactic acid	Water Agt	Mash	30 min.
2 g	Wyeast - Beer Nutrient	Water Agt	Boil	--
1 each	Whirlfloc	Water Agt	Boil	--

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	9 - 13 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 474 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

PISMO TAP (August 2018)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
107.5	37	37	71.7	138	236.6
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at 50 F for one week, raise by 2 F each day for the following week up to 64 F. If fermentation is complete, cold crash and package, or hold at 64 F until complete. Store as cold as possible for at least one month.

View Count: 2124
Brew Count: 1
Last Updated: 2019-09-09 02:37 UTC

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