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Boldor Beer

143 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 0 min
Batch Size: 11.25 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday July 31st 2020
1.043
1.013
4.0%
14.0
3.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 33.1%
4.50 lb German - Pale Ale4.5 lb Pale Ale 39 2.3 27.1%
4 lb German - Spelt Malt4 lb Spelt Malt 37 2 24.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 3.8%
16.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Brewer's Gold2 oz Brewer's Gold Hops Leaf/Whole 7 Whirlpool at 190 °F 0 min 13.98 100%
2 oz / $ 0.00
 
Yeast
The Yeast Bay - Lida Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
80 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.23 24.9  
Mash volume with grains 7.56 30.3  
Grain absorption losses -2.08 -8.3  
Remaining sparge water volume (equipment estimates 7.42 g | 29.7 qt) 8.09 32.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.33 g | 45.3 qt) 12 48  
Boil off losses    
Post boil Volume (equipment estimates 11.33 g | 45.3 qt) 11.5 46  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.43 g | 45.7 qt) 11.25 45  
Total: 14.33 57.3
Equipment Profile Used: System Default
 
Notes

This raw beer is whirlpooled at a max of 175F. In order to get better hop extraction, I add the hops to the strike water and heat that to 190F over the course of an hour, then when I transfer the water to the mash tun it cools off on its own (heating the MT, hoses , pump) and I dough in around 165, mash for 90min, lauter and whirlpool for 30 min. The pitch of Lida is very small, approx 0.20 mm/ml/p.

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  • Last Updated: 2020-08-07 14:51 UTC