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Humlebart

60 calories 6.2 g 100 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: Asgeir
Calories: 60 calories (Per 100ml)
Carbs: 6.2 g (Per 100ml)
Created: Saturday September 3rd 2022
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1.064
1.016
6.5%
38.1
4.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,400 g German - Pilsner2400 g Pilsner 38 1.6 37.8%
1,250 g Muntons - Maris Otter1250 g Maris Otter 38 2.3 19.7%
900 g German - Wheat Malt900 g Wheat Malt 37 2 14.2%
650 g Flaked Oats650 g Flaked Oats 33 2.2 10.2%
650 g Flaked Wheat650 g Flaked Wheat 34 2 10.2%
200 g Briess - DME Golden Light200 g DME Golden Light 44.6 4 3.1%
150 g Cane Sugar150 g Cane Sugar 46 0 2.4%
150 g Weyermann - Carahell150 g Carahell 34 10 2.4%
6,350 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Centennial100 g Centennial Hops Pellet 10 Hop Stand at 80 °C 30 min 13.64 19%
50 g Citra (11 AA)50 g Citra (11 AA) Hops Pellet 13.6 Hop Stand at 80 °C 30 min 9.27 9.5%
50 g Columbus50 g Columbus Hops Pellet 15 Hop Stand at 80 °C 30 min 10.23 9.5%
25 g Yakima Valley Hops - BRU-125 g BRU-1 Hops Pellet 14.4 Hop Stand at 80 °C 30 min 4.91 4.8%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop at 16 °C 2 days 19%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop at 16 °C 2 days 19%
100 g Yakima Valley Hops - LUPOMAX Citra (18.5 AA)100 g Yakima Valley Hops - LUPOMAX Citra (18.5 AA) Hops Pellet 18.5 Dry Hop at 16 °C 2 days 19%
525 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 90 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 259 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.61 g/l
 
Target Water Profile
NRV/NRA Rælingen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash should be 5.2-5.3 at 20 degrees C. Pre-boil 5-5.1, post boil 4.9-5.05, sparge 5.5-6, post ferment 4.3, post dry hop 4.5-4.8.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66 °C 90 min
9 L Sparge -- 76 °C 15 min
Starting Mash Thickness: 3.3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 19.8
Mash volume with grains 23.8
Grain absorption losses -6
Remaining sparge water volume 9.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 24.9 L) 23
Boil off losses -2.9
Post boil volume (equipment estimates 20.2 L) 22
Hops absorption losses (whirlpool, hop stand) -1.1
Estimated amount in fermentor 20.9
Total: 29.7  
Equipment Profile Used: System Default
 
Notes

Pre-boil Gravity 1.062 før DME og sukker.

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  • Last Updated: 2022-09-04 15:09 UTC