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Braggot Voo da Manhã

176 calories 9.7 g 330 ml
Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 32 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70.3% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created Saturday January 15th 2022
1.059
1.002
7.6%
18.7
12.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.30 kg Maltes Catarinense - Malte Ponteado0.3 kg Malte Ponteado 34 3 3.9%
1 kg Maltes Catarinense - BR - Maltes Catarinense - Malte de Centeio1 kg BR - Maltes Catarinense - Malte de Centeio 33.5 25 13.2%
2 kg Apis Pampa - Mel de Abelha2 kg Mel de Abelha - (late boil kettle addition) 38 12 26.3%
4.30 kg AR - Malta Pilsen - El Jaguar Genuíno4.3 kg Malta Pilsen - El Jaguar Genuíno 37 3.6 56.6%
7.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Barth-Haas - Pahto8 g Pahto Hops Pellet 20 Boil 60 min 15.71 7.4%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Hop Stand at 85 °C 20 min 1.42 9.3%
5 g Hallertau Blanc5 g Hallertau Blanc Hops Pellet 10 Hop Stand at 85 °C 20 min 0.57 4.6%
10 g Yakima Valley Hops - Talus10 g Talus Hops Lupulin Pellet 9.2 Hop Stand at 85 °C 0 min 0.95 9.3%
15 g Yakima Valley Hops - Talus15 g Talus Hops Lupulin Pellet 9.2 Dry Hop at 17 °C 4 days 13.9%
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 10 Dry Hop 4 days 18.5%
40 g Nelson Sauvin40 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 37%
108 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18.5 L Beta-glucanase Temperature 47 °C --
Sacarificação Temperature 64 °C 50 min
Mash Out Temperature 76 °C 8 min
21.5 L Água de lavagem Batch Sparge 78 °C --
2 L Água de lastro Sparge 78 °C --
Starting Mash Thickness: 4.17 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
12 g Gypsum Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Mead M05
Amount:
3 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Med-High
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 435 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 255.6 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Após arriar em 47ºC, subir imediatamente a 1ºC por minuto até a rampa de sacarificação.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 2 qt/lb 6.17 24.7  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 4.66 g | 18.7 qt) 5.59 22.4  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 9.11 g | 36.5 qt) 10.04 40.2  
Volume increase from sugar/extract (late additions) 0.36 1.4  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 7.96 g | 31.8 qt) 8.45 33.8  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.42 g | 33.7 qt) 7.93 31.7  
Total: 11.76 47
Equipment Profile Used: System Default
 
Notes

Adicionar o mel ao resfriamento quando a água atingir 60ºC.
Monitorar o pH para que se mantenha acima de 5 para a fermentação.
Ajustar o pH final da receita para 3,7 - 4.

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  • Last Updated: 2022-06-24 03:50 UTC