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West Coast = Best Coast

219 calories 22.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 219 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created: Thursday June 9th 2022
1.071
1.018
6.9%
56.9
6.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg The Swaen - Dutch Pale Ale5 kg Dutch Pale Ale 37.3 3.18 69.9%
2 kg American - Pilsner2 kg Pilsner 37 1.8 28%
0.15 kg Thomas Fawcett - Pale Crystal Malt0.15 kg Pale Crystal Malt 34 23 2.1%
7.15 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Amarillo100 g Amarillo Hops Pellet 10.4 Dry Hop 0 days 33.3%
50 g Chinook50 g Chinook Hops Pellet 13 Dry Hop 0 days 16.7%
50 g Centennial50 g Centennial Hops Pellet 10 Dry Hop 0 days 16.7%
50 g Centennial50 g Centennial Hops Pellet 10 Whirlpool 0 min 11.36 16.7%
25 g Chinook25 g Chinook Hops Pellet 13 First Wort 0 min 38.56 8.3%
25 g Chinook25 g Chinook Hops Pellet 13 Boil 5 min 6.99 8.3%
300 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Lactic acid Water Agt Mash 0 min.
1 g Ascorbic Acid Water Agt Mash 0 min.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.5
Mash volume with grains 26.2
Grain absorption losses -7.2
Remaining sparge water volume 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 21.1 L) 22
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 21.8
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Do the dry hopping at the end of fermentation, and add some ascorbic acid and a bit of sulfite at this time.

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  • Last Updated: 2022-06-09 17:21 UTC