GRaninvargens Brun - Beer Recipe - Brewer's Friend

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GRaninvargens Brun

187 calories 18.5 g 330 ml
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 57 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 68 liters
Post Boil Size: 62 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nøgne Ø Brun
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Sunday February 21st 2021
1.061
1.014
6.2%
39.2
27.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 8.51 32.5%
3 kg Castle Malting - Château Wheat Blanc3 kg Château Wheat Blanc 38 3.31 19.5%
3 kg Castle Malting - Château Munich Light3 kg Château Munich Light 34 18.78 19.5%
1.50 kg Briess - White Wheat Raw1.5 kg White Wheat Raw 34.5 3.84 9.7%
0.70 kg Castle Malting - Château Melano0.7 kg Château Melano 35.88 81.23 4.5%
0.30 kg Thomas Fawcett - Amber Malt0.3 kg Amber Malt 32.2 99.91 1.9%
0.20 kg United Kingdom - Brown0.2 kg Brown 32 171.96 1.3%
0.20 kg Thomas Fawcett - Chocolate Malt0.2 kg Chocolate Malt 32.2 1119.3 1.3%
1.50 kg Dry Malt Extract - Light1.5 kg Dry Malt Extract - Light 42 9.18 9.7%
15.40 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Barth-Haas - Aurora100 g Aurora Hops Pellet 8 Boil 60 min 32.04 21.7%
180 g East Kent Goldings180 g East Kent Goldings Hops Pellet 5 Boil 5 min 7.19 39.1%
180 g Santiam180 g Santiam Hops Pellet 6.5 Boil 0 min 39.1%
460 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Irish Moss Fining Mash 15 min.
7 g Yeast Nutrient Other Mash --
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
5 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 314 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Ørlandsvann
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
60 L -- 50 °C 15 min
-- 66 °C 45 min
-- 72 °C 15 min
78 °C -- 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 67.72 L. Suggest reducing initial water volume to 45.4 L and adding 22.32 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.77 L. Suggest reducing strike water volume to 36.23 L and adding 19.37 L sparge/top-off. 55.6
Strike water volume at mash thickness of 4 L/kg 55.6
Mash volume with grains 64.8
Grain absorption losses -13.9
Remaining sparge water volume (equipment estimates 25.9 L) 26.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 67.7 L) 68
Boil off losses -5.4
Hops absorption losses (first wort, boil, aroma) -2.3
Post boil Volume (equipment estimates 60 L) 62
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 62 L) 60
Total: 81.8  
Equipment Profile Used: System Default
"GRaninvargens Brun" No Profile Selected beer recipe by Nøgne Ø Brun. All Grain, ABV 6.21%, IBU 39.23, SRM 27.38, Fermentables: (Maris Otter Pale, Château Wheat Blanc, Château Munich Light, White Wheat Raw, Château Melano, Amber Malt, Brown, Chocolate Malt, Dry Malt Extract - Light) Hops: (Aurora, East Kent Goldings, Santiam) Other: (Irish Moss, Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-21 09:27 UTC