Fruit test 1 - Beer Recipe - Brewer's Friend

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Fruit test 1

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Monday January 18th 2021
1.046
1.011
4.7%
12.8
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Wheat Malt2 kg German - Wheat Malt 37 2 43.5%
2 kg Belgian - Pilsner2 kg Belgian - Pilsner 37 1.6 43.5%
0.40 kg Munich0.4 kg Munich 37 6 8.7%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.3%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.02 kg Hallertau Tradition (Germany)0.02 kg Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 12.84 100%
0.02 kg / $ 0.00
 
Yeast
AEB - aeb
Amount:
0.01 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
idem bressane blanche
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
66 °C 65 °C 50 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.6
Mash volume with grains 16.5
Grain absorption losses -4.4
Remaining sparge water volume 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 25
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 19.3 L) 22
Estimated amount in fermentor 22
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

ajout de la purée ou du concentré en fin de fermentation primaire.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-04 10:27 UTC