Pajaro Golden - Beer Recipe - Brewer's Friend

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Pajaro Golden

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Guille
Hop Utilization: 92%
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Tuesday December 6th 2022
1.055
1.013
5.5%
15.5
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.30 kg BA Malt - Pale Ale4.3 kg Pale Ale 38 9.18 86%
0.20 kg BA Malt - Carapils0.2 kg Carapils 34 9.18 4%
0.20 kg BA Malt - Biscuit0.2 kg Biscuit 36 51.87 4%
0.30 kg BA Malt - Caramelo 150.3 kg Caramelo 15 35 38.53 6%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 7 Boil at 100 °C 60 min 8.76 33.3%
10 g Cascade10 g Cascade Hops Pellet 7 Boil at 100 °C 30 min 6.73 33.3%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 0 min 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc tablet Water Agt Boil 45 min.
6 g Gelatin Fining Sparge --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
15 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.37 bar       Temp: 4 °C       CO2 Level: 1.9 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
20 L Strike 75 °C 67 °C 60 min
12 L Fly Sparge 76 °C 68 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 11.8 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Empaste con 4 litros de agua por kg de malta.

El macerado es con 20 litros de agua. Ayudo al macerado usando alfa amilasa, agrego 4 ml. Con esto trato de sacar todos los azucares posibles. Unos 10 minutos antes de terminar el macerado agrego 100 gramos de avena para ayudar con una espuma mas densa a futuro.
Mi macerado se hace durante 60 minutos, la olla de macerado posee una bombita periferica con lo cual voy recirculando todo el tiempo.

Lavado de granos con 12 litros de agua.

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  • Last Updated: 2024-07-13 16:50 UTC