Brewer's Friend

Print

Ping-Pong

102 calories 7.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.83 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Franswa et Mod
Calories: 102 calories (Per 330ml)
Carbs: 7.6 g (Per 330ml)
Created: Sunday July 9th 2023
1.034
1.004
4.0%
48.5
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg American - Pilsner1.7 kg Pilsner 37 1.8 52.3%
0.70 kg American - Vienna0.7 kg Vienna 35 4 21.5%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 15.4%
0.35 kg Flaked Rye0.35 kg Flaked Rye 36 2.8 10.8%
3.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.15 g Mosaic14.15 g Mosaic Hops Leaf/Whole 12.5 Boil 60 min 25.21 19.2%
17 g Mosaic17 g Mosaic Hops Leaf/Whole 12.5 Boil 30 min 23.28 23.1%
42.50 g Mosaic42.5 g Mosaic Hops Pellet 12.5 Dry Hop 2 days 57.7%
73.65 g / $ 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
22.7 L Infusion 19 °C 19 °C --
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 10.2
Mash volume with grains 12.3
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 19.8 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 30  
Equipment Profile Used: System Default
 
Notes

Refroidir a 22C et pitch

Temp de fermentation idéale 28deg

3-4 sems jusqua densité stable

COLD CRASH 48h 1C

Mash: 26.5L
Boil:23L
PRE BOIL: 1.030
Post-boil: 1.036
total fermentation volume: 19L
Gravité finale: 1.004

Laisser la phillysour 48h seule et pitch la french saison après.

Last Updated and Sharing
 
504
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-09-02 17:35 UTC