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452 calories 42.4 g 1 L
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 15 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Scotia
Calories: 452 calories (Per 1L)
Carbs: 42.4 g (Per 1L)
Created: Tuesday May 18th 2021
1.049
1.010
5.1%
2.3
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg BA Malt - Pilsen5 kg Pilsen 37 2 50%
5 kg BA Malt - Wheat Malt5 kg Wheat Malt 38 2 50%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Barth-Haas - Pahto4 g Pahto Hops Pellet 18.5 Boil 15 min 2.29 100%
4 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
8 g Citric acid Water Agt Mash 1 hr.
3 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
23 Grams
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Strike 70 °C 65 °C 90 min
Starting Mash Thickness: 3.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 36
Mash volume with grains 42.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 19.3 L) 24.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.4 L) 50
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 43 L) 45
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45 L) 43
Total: 60.9  
Equipment Profile Used: System Default
 
Notes

Macerado 65 grados 1 hora.

15 gramos e acido citrico dsps del lavado para bajar ph de mosto antes de enfriar a 40 grados y agregar 5 gramos de lactobasilo.

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  • Last Updated: 2023-02-07 21:11 UTC