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Budda Logger v1.0

145 calories 11.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Wednesday June 17th 2020
1.048
1.007
5.4%
31.0
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Vienna5 kg Vienna 37 4 100%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil 60 min 29.99 13%
10 g Domestic Hallertau10 g Domestic Hallertau Hops Pellet 3.9 Boil 5 min 1.04 8.7%
90 g Domestic Hallertau90 g Domestic Hallertau Hops Pellet 3.9 Dry Hop 14 days 78.3%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Sodium Metabisulphite Water Agt Mash 0 min.
0.50 g Whirlfloc Fining Boil 0 min.
0.50 g Sodium Metabisulphite Water Agt Kegging 0 min.
3 g Silicon Dioxide Fining Kegging 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 200.0 g       Temp: 20 °C       CO2 Level: 4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 64 °C 64 °C 60 min
5 L Batch Sparge -- -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.7 L) 30.9
Mash volume with grains (equipment estimates 34 L) 34.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Top off amount 1.8
Volume into fermentor 20.8
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

200ml water with yeast
400ml water with 200g sugar at packaging
200ml water with 0.5g sodium metabisulphite and 3g silicon dioxide at packaging

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  • Last Updated: 2020-07-23 03:27 UTC