no-saccharomyces - Beer Recipe - Brewer's Friend

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no-saccharomyces

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.11 liters
Post Boil Size: 25.1 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pablo
Hop Utilization: 99%
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday August 9th 2020
1.055
1.010
6.0%
30.0
8.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.87 kg Weyermann - Pale Ale4.87 kg Pale Ale 39 4.64 100%
4.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Mosaic22 g Mosaic Hops Lupulin Pellet 14.3 Boil at 100 °C 30 min 30 11%
178 g Mosaic178 g Mosaic Hops Lupulin Pellet 14.3 Dry Hop at 19 °C 0 days 89%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.10 g Gypsum Water Agt Mash 1 hr.
2.32 g Salt Water Agt Mash 1 hr.
4.63 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Metschnikowia pulcherrima
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: -68.9 g       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Metschnikowia pulcherrima 100%
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35.7 0 27.9 40 80.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.4 L Strike 72 °C 65 °C 60 min
17.81 L Sparge 76 °C 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.2
Mash volume with grains 15.4
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 16.6 L) 20.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23 L) 27.1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 25.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.1 L) 20
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Se añadiria 20 gr/l de dextrosa en wirhpool

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  • Last Updated: 2020-09-10 20:18 UTC