Where the f@ck is my Gorenje? - Beer Recipe - Brewer's Friend

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Where the f@ck is my Gorenje?

159 calories 15.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Wednesday January 13th 2021
1.052
1.011
5.3%
24.8
11.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg The Swaen - Munich Light2.1 kg Munich Light 35.3 5.5 40.8%
1.40 kg The Swaen - Swaen Vienna1.4 kg Swaen Vienna 36.8 4.5 27.2%
1.40 kg Simpsons - Maris Otter pale1.4 kg Maris Otter pale 38 2.4 27.2%
0.20 kg The Swaen - BlackSwaen Biscuit0.2 kg BlackSwaen Biscuit 36 30 3.9%
0.05 kg Simpsons - Chocolate Malt0.05 kg Chocolate Malt 31.7 444 1%
5.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Columbus12 g Columbus Hops Pellet 15 Boil 60 min 22.32 37.5%
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 5 min 2.47 62.5%
32 g / $ 0.00
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 135.1 g       Temp: 20 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Kulcsi vízprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.9 L) 34.6
Mash volume with grains (equipment estimates 36.3 L) 37.9
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 21
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

67 °C 1 hour, sparge, 60 min. boiling, chill to 10 °C, pitch the yeast and ferment at 10 °C, watch for diacetil rest at 16 °C for 4 days, coldcrash at 2 °C and bottle with 2,47 volume of CO2. Sit in the fridge for 4 - 6 weeks before taste.

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  • Last Updated: 2023-10-12 06:42 UTC