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keptinis

246 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 246 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday March 31st 2022
1.076
1.006
9.3%
36.7
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Sugar Creek Malt - Pale Ale15 lb Pale Ale 37.7 3 93.8%
1 lb Weyermann - Beech Smoked Barley1 lb Beech Smoked Barley 35 2.7 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Magnum0.67 oz Magnum Hops Pellet 15 Boil 60 min 31.82 70.5%
0.28 oz Styrian Goldings0.28 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 4.88 29.5%
0.95 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
19.2 qt Infusion 163 °F 149 °F --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.8 19.2  
Mash volume with grains 6.08 24.3  
Grain absorption losses -2 -8  
Remaining sparge water volume 4.49 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.29 37.2
Equipment Profile Used: System Default
 
Notes

General process:

  1. Boil 20 quarts of water to mash in 19.20 Quarts @ 163.0 °F, which should achieve a mash temperature of 149°F. Rest for an hour, allowing temperature to drop to 136°F. Preheat oven to around 356°F.
  2. Scoop mash into trays, leaving a centimeter of headspace to allow for swelling. Bake mash in oven for three hours, with oven fan on if possible, or occasionally opening oven to let off steam, reducing heat as the top of the mash browns.
  3. Boil 1L of water and steep the hops for hop tea.
  4. Lauter with water and hop tea.
  5. Pitch yeast according to package.

    Notes:
    For baking the mash I recommend disposable baking tins. If you have two ovens you should be able to fit the full grain bill into about thirty 8.5"x4.5"2.5" 2-lb loaf pans, or a similar volume of larger pans. If you do not have the oven space you can probably still get a very good result in color and flavor by baking half of the mash.
    Scooping the sticky baked mash out into the mash tun is time consuming, but if you let the tins cool you should be able to turn them inside out, but make sure to scrape out the caramelized mash from the sides.
    Jovaru yeast had a little lag time but seemed to tear through most of the sugars overnight, and then slowly fermented the final few points over two weeks.
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  • Last Updated: 2022-05-26 15:19 UTC