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Sabro / Azacca

131 calories 13.1 g 330 ml
Beer Stats
Method: BIAB
Style: German Pils
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created Friday October 1st 2021
1.043
1.010
4.4%
50.7
3.6
5.9
36.09
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.83 kg Barrett Burston - Pilsner Malt3.83 kg Pilsner Malt 3.47 / kg
13.29
37.3 1.93 84.5%
0.42 kg Gladfield - American Ale Malt0.42 kg American Ale Malt 3.86 / kg
1.62
37.3 2.54 9.3%
0.14 kg German - Carapils0.14 kg Carapils 5.54 / kg
0.78
35 1.3 3.1%
0.14 kg Barrett Burston - Vienna Malt0.14 kg Vienna Malt 3.47 / kg
0.49
35 4.3 3.1%
4.53 kg / 16.17
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Azacca20 g Azacca Hops 0.09 / g
1.90
Pellet 12.3 Boil 60 min 32.86 13.3%
30 g Azacca30 g Azacca Hops 0.09 / g
2.84
Pellet 12.3 Boil 10 min 17.87 20%
20 g Yakima Valley Hops - Sabro20 g Sabro Hops 0.09 / g
1.90
Pellet 13.8 Boil 0 min 13.3%
80 g Yakima Valley Hops - Sabro80 g Sabro Hops 0.09 / g
7.58
Pellet 13.8 Dry Hop at 25 °C 3 days 53.3%
150 g / 14.22
 
Mash Guidelines
Amount Description Type Temp Time
26 L Strike 69 °C 90 min
24 L 77 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
5.70 / each
5.70
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
5.70 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 31.3
Grain absorption losses -4.3
Starting boil volume 27
Boil off losses -5.7
Hops absorption losses -0.3
Amount going into fermentor 21
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

Brew day: Fri 5th Nov
Strike water 26L.
Pre-wort vol with grains, 30L
Pre-boil vol 24L
Final vol - 20.5
Topped up to 21.5L
Trying a whole whirlfloc instead of half, same drop-in time of 5mins
Try for cooler pitching temp for yeast - 20c
Ambient temp 21c
OG - 1.055
Day 1 - fermentation began, got up to 26c pressure at 20PSI, reduced it to 10PSI. by Day 2 up to 28c. Unintentionally high.
Cooled down with wet towel but was at 26c much of the time.
Day 5 - dry hopped, closed spunding valve
Couldn't get it kegged so hopped for 5 days. Kegged at around 19L.
FG uncorrected 1.030
Taste: definite sabro coconut lead, it's good, light coloured pils.
FInal ABV: 4.3% as planned!

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  • Last Updated: 2021-11-15 00:52 UTC