The bitter wheel - Beer Recipe - Brewer's Friend

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The bitter wheel

126 calories 6.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 20 min
Batch Size: 220 liters (ending kettle volume)
Pre Boil Size: 220 liters
Pre Boil Gravity: 10.6 °P (recipe based estimate)
Efficiency: 95% (ending kettle)
Source: 254 Brewing Co
Hop Utilization: 80%
Calories: 126 calories (Per 330ml)
Carbs: 6.2 g (Per 330ml)
Created: Wednesday December 2nd 2020
10.6 °P
0.1 °P
5.6%
0.0
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Brown Sugar25 kg Brown Sugar 45 15 100%
25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g Hallertau Mittelfruh1 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 100%
1 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 kg Kola Water Agt Boil 10 min.
30 g Calcium Chloride (anhydrous) Water Agt Boil 10 min.
100 g Diammonium Phosphate (DAP) Other Boil 10 min.
 
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:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 819 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Kikuyu Minerals
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
220 L 80 °C 90 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 221.91 L. Suggest reducing initial water volume to 45.4 L and adding 176.51 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg  
Mash volume with grains  
Remaining sparge water volume 205.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 15.6
Pre boil volume (equipment estimates 221.9 L) 220
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 218.1 L) 220
Estimated amount in fermentor 220
Total: 205.3  
Equipment Profile Used: System Default
 
Notes

Maximum temperature 90c, no Zinc in the kettle. Crush Kola nuts before adding to kettle. 10 minutes for Kola before removing. 40 grams Zinc and 60 grams day 2 of fermentation.































































































































































































































































































































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  • Last Updated: 2020-12-09 11:46 UTC