Brewer's Friend

Print

Sessions lemon

107 calories 12 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 55 min
Batch Size: 20.5 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nathan
Hop Utilization: 95%
Calories: 107 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Friday December 25th 2020
1.035
1.010
3.3%
9.0
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.55 kg Crisp Malting - Extra Pale Maris Otter2.55 kg Extra Pale Maris Otter 37.5 2 82.3%
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 11.3%
0.10 kg Castle Malting - Château Munich0.1 kg Château Munich 34 12.7 3.2%
0.10 kg Castle Malting - Château Melano0.1 kg Château Melano 35.88 31 3.2%
3.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Mandarina Bavaria7 g Mandarina Bavaria Hops Pellet 8 Boil 30 min 5.88 3.8%
25 g Lemondrop25 g Lemondrop Hops Pellet 6 Boil 1 min 0.88 13.7%
75 g Lemondrop75 g Lemondrop Hops Pellet 5.3 Dry Hop at 10 °C 12 days 41.2%
25 g Yakima Valley Hops - Ekuanot25 g Ekuanot Hops Pellet 15 Boil 1 min 2.21 13.7%
50 g Yakima Valley Hops - Ekuanot50 g Ekuanot Hops Pellet 15 Dry Hop at 10 °C 12 days 27.5%
182 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Lemon peel Other Boil 30 min.
 
Yeast
Mangrove Jack - Hophead Ale Yeast -M66-
Amount:
11.50 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Eau Bastogne
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
12 L Strike 70 °C 69 °C 60 min
Strike 69 °C 78 °C 5 min
10 L Sparge 78 °C 78 °C 25 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 12.4
Mash volume with grains 14.4
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 17.6 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 22
Boil off losses -5.2
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.5 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20.5
Total: 26  
Equipment Profile Used: System Default
 
Notes

Refracto before Boiling 1028
Refracto after Boiling 1033
Temperature 22,5°C
Dry Hop starts after 3days fermentation (fermentation done).
Temperature 23°C for 3 more days => 0°C for 5 days => stop Dry Hop => 0°C 5 more days.

Bottling.
8gr inverti 70%/L
S-33 8gr
57*33cl (18,80L)

Last Updated and Sharing
 
547
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-13 16:43 UTC