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Bonsak røykøl

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic Rauchbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 26.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nils P
Hop Utilization: 96%
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Tuesday March 9th 2021
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Rødt Bål

by Nils P

OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 23

1.054
1.014
5.3%
23.9
13.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
400 g German - Carapils400 g Carapils 35 1.3 7.8%
100 g Castle Malting - Château Acid (Malta Acida)100 g Château Acid (Malta Acida) 34 4.1 2%
1,000 g bonsak fairytale pils - NO - bonsak fairytale pils - Bonsak Fairytale PIls - Extra Pale Malt1000 g NO - bonsak fairytale pils - Bonsak Fairytale PIls - Extra Pale Malt 33 1.8 19.6%
1,000 g bonsak fairytale munich - NO - bonsak fairytale munich - Bonsak Fairytale Munich - Munich - Light 10L1000 g NO - bonsak fairytale munich - Bonsak Fairytale Munich - Munich - Light 10L 50 10 19.6%
300 g Bonsak Special N - NO - Bonsak Special N - Munich - 60L300 g NO - Bonsak Special N - Munich - 60L 33 60 5.9%
300 g bonsak triple melanoidin malt - NO - bonsak triple melanoidin malt - Bonsak Triple Melanoidin Malt - Honey Malt300 g NO - bonsak triple melanoidin malt - Bonsak Triple Melanoidin Malt - Honey Malt 37 75 5.9%
2 kg Bonsak Stjørdalsmalt - NO - Bonsak Stjørdalsmalt - Smoked Malt2 kg NO - Bonsak Stjørdalsmalt - Smoked Malt 37 5 39.2%
5,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 2.07 64.1%
14 g Magnum14 g Magnum Hops Pellet 15 Boil 60 min 21.82 35.9%
39 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
5 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 560 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 67 °C 67 °C 60 min
9 L Batch Sparge 67 °C 75 °C 10 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.6
Mash volume with grains 22
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 14.3 L) 15.9
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) 26.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.5 L) 21
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Notes for fine-tuning next batch to better balance the malty sweetness:

Reduce carapils to 200 g and melanoidin to 200 g. Increase Special N to 500 g for better complexity and increase IBU-level to 28 - 30. Omit NaCl.

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  • Last Updated: 2021-06-15 13:10 UTC