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Pineapple upside down cake

244 calories 24.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Agustin
Calories: 244 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Sunday November 22nd 2020
1.079
1.019
7.9%
9.5
8.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Thomas Fawcett - Maris Otter Pale Ale Malt3 kg Maris Otter Pale Ale Malt 38 2.65 28%
3 kg Crisp Malting - Wheat Malt3 kg Wheat Malt 38.87 2 28%
1.40 kg Flaked Oats1.4 kg Flaked Oats 33 2.2 13.1%
1 kg Castle Malting - Château Munich1 kg Château Munich 34 12.7 9.3%
2 kg Pineapple2 kg Pineapple - (late fermenter addition) 5.85 0 18.7%
300 g Lactose (Milk Sugar)300 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.8%
10.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sultana1 oz Sultana Hops Pellet 7 Whirlpool at 75 °C 30 min 9.45 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g pimienta de chapa Spice Boil 10 min.
10 g Cinnamon stick Spice Kegging 5 min.
 
Yeast
Omega Yeast Labs - Sundew OYL-401
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 301 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Banqiao (Tap)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 454
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Temperature -- 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.9 L) 33.3
Mash volume with grains (equipment estimates 41.5 L) 38.8
Grain absorption losses -8.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 24
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Post boil Volume 21.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 21
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Pitch at 30c let it there up to 35f. then 2 weeks at 20c, and 6 weeks in bottles.

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  • Last Updated: 2021-04-13 14:05 UTC