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Scottish Marmota

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Marmota HomeBrewing
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Monday October 19th 2020
1.046
1.008
5.0%
5.3
9.4
6.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg BA Malt - Pilsen4.4 kg Pilsen 37 2 88%
200 g BA Malt - Melanoidina200 g Melanoidina 36 25 4%
100 g BA Malt - Caramelo 30100 g Caramelo 30 35 30 2%
300 g BA Malt - Caramelo 60300 g Caramelo 60 35 60 6%
5,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Cascade5 g Cascade Hops Leaf/Whole 7 Boil 30 min 3.58 25%
5 g Cascade5 g Cascade Hops Leaf/Whole 7 Boil 10 min 1.69 25%
10 g Cascade10 g Cascade Hops Leaf/Whole 7 Boil 0 min 50%
20 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 216.8 g       Temp: 20 °C       CO2 Level: 7 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 19 268 107 48 748.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.1 L 27 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 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.1 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 27
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Primera coccion doble. Ambas nos dio 1045 DI

Se acomodo el PH de lavado y maceración a 5.6

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  • Last Updated: 2021-02-11 21:59 UTC