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FAILED EDITION

174 calories 17 g 12 ml
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.23 liters
Post Boil Size: 25.23 liters
Pre Boil Gravity: 10.5 °P (recipe based estimate)
Post Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12ml)
Carbs: 17 g (Per 12ml)
Created: Thursday April 15th 2021
13.1 °P
3.0 °P
5.4%
23.2
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Liquid Malt Extract - Wheat4.5 kg Liquid Malt Extract - Wheat 35 3 98.5%
70 g Castle Malting - Château Roasted Barley70 g Château Roasted Barley - (late mash tun addition) 30 432 1.5%
4.57 kg / zł 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer15 g Northern Brewer Hops Pellet 9.3 Boil 60 min 15.17 33.3%
30 g Hersbrucker30 g Hersbrucker Hops Pellet 2.8 Boil 40 min 8.02 66.7%
45 g / zł 0.00
 
Yeast
GigaYeast - Hornindal Kveik #5
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
10 - 38 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
zł 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
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
34.5 L strike temp 68 Strike 67 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.7 L) 29
Mash volume with grains (equipment estimates 28.8 L) 29.1
Grain absorption losses -0.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.2
Pre boil volume (equipment estimates 30.9 L) 31.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25 L) 25.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 25.2 L) 25
Total: 29  
Equipment Profile Used: System Default
 
Notes

po godzinie wysładzania podgrzać do 76°C i dodać palony jęczmień

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  • Last Updated: 2021-05-13 09:39 UTC