Bølgeskvulp - Beer Recipe - Brewer's Friend

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Bølgeskvulp

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Jan Erik Johansen
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Thursday February 4th 2021
1.056
1.013
5.7%
35.9
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,500 g German - Pale Ale5500 g Pale Ale 39 2.3 76.9%
400 g Flaked Oats400 g Flaked Oats 33 2.2 5.6%
400 g United Kingdom - Golden Naked Oats400 g Golden Naked Oats 33 10 5.6%
400 g Torrified Wheat400 g Torrified Wheat 36 2 5.6%
250 g Maltodextrin250 g Maltodextrin 39 0 3.5%
200 g Rice Hulls200 g Rice Hulls 0 0 2.8%
7,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Simcoe (12.7 AA)25 g Simcoe (12.7 AA) Hops Pellet 12.7 Boil 30 min 23.7 7.7%
50 g Simcoe (12.7 AA)50 g Simcoe (12.7 AA) Hops Pellet 12.7 Whirlpool at 80 °C 30 min 12.21 15.4%
125 g Citra (11 AA)125 g Citra (11 AA) Hops Pellet 11 Dry Hop 7 days 38.5%
125 g Mosaic (12.5 AA)125 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop 4 days 38.5%
325 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.20 Liters
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
32 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion -- 66 °C 40 min
5 L Add boiling water Top Off 100 °C 70 °C 40 min
10 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.2
Mash volume with grains 29.7
Grain absorption losses -6.9
Remaining sparge water volume 11.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29 L) 29
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 26 L) 26
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 25.8
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

1st dry hopping at yeast pitch

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  • Last Updated: 2021-05-25 10:10 UTC