scottish R2D2 (prueba 1) - Beer Recipe - Brewer's Friend

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scottish R2D2 (prueba 1)

175 calories 17.8 g 12 L
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Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 32.95 liters
Post Boil Size: 26.9 liters
Pre Boil Gravity: 10.7 °P (recipe based estimate)
Post Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 175 calories (Per 12L)
Carbs: 17.8 g (Per 12L)
Created: Sunday June 28th 2020
13.1 °P
3.3 °P
5.4%
20.8
18.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg BA Malt - Pale Ale5 kg Pale Ale 38 4 88.5%
400 g BA Malt - Caramelo 60400 g Caramelo 60 35 60 7.1%
200 g BA Malt - Caramelo 140200 g Caramelo 140 34 140 3.5%
50 g BA Malt - M Chocolate50 g M Chocolate - (late mash tun addition) 29 400 0.9%
5,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Lupulin Pellet 7 Boil at 100 °C 30 min 14.55 66.7%
10 g Kent Goldings10 g Kent Goldings Hops Lupulin Pellet 5 Boil at 100 °C 45 min 6.21 33.3%
30 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17
Mash volume with grains 20.7
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 15.5 L) 22.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 26.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.9 L) 20
Total: 39.5  
Equipment Profile Used: System Default
 
Notes

-COMPRAR LOS INSUMOS EN OTRO LUGAR
-PONER AGUA A 20 °C EN EL TORPEDO!!!!!
-PROBAR CON LÚPULO EN EL WHIRPOOL (20 gr)

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  • Last Updated: 2020-07-01 00:06 UTC