Sinjoor - Beer Recipe - Brewer's Friend

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Sinjoor

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Tuesday November 16th 2021
1.052
1.014
5.1%
27.5
8.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Dingemans - Belgian Pilsner Malt5.2 kg Belgian Pilsner Malt 37 1.6 91.5%
0.36 kg Belgian - CaraMunich0.36 kg CaraMunich 33 50 6.3%
0.12 kg Belgian - Biscuit0.12 kg Biscuit 35 23 2.1%
5.68 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 60 min 26.24 80%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Whirlpool 0 min 1.25 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 144 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.32 L Temperature 67 °C 67 °C 60 min
8.2 L Sparge 72 °C 76 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.7
Mash volume with grains 26.5
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 9.8 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.1 L) 23.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 20
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

1 liter yeast starter
Ferment at 19 degrees

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  • Last Updated: 2023-06-12 13:28 UTC