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Bandymas Nr. 78 Kalėdoms

210 calories 23.3 g 12 L
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 80 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 33.57 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12L)
Carbs: 23.3 g (Per 12L)
Created: Tuesday November 28th 2023
1.063
1.018
5.9%
16.8
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Viking - Pilsner Malt5 kg Pilsner Malt 37 1.9 60%
2 kg Viking - Pale Ale Malt2 kg Pale Ale Malt 37 2.5 24%
0.31 kg Viking - Dextrine Malt0.31 kg Dextrine Malt 33 1.8 3.7%
0.22 kg Viking - Wheat Malt0.22 kg Wheat Malt 38 2.5 2.6%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 9.6%
8.33 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Charles Faram - Warrior5 g Warrior Hops Pellet 14 Boil 20 min 3.74 2.4%
100 g Willamette100 g Willamette Hops Leaf/Whole 4.5 Boil 10 min 13.1 48.8%
50 g Charles Faram - Simcoe50 g Simcoe Hops Pellet 13 Dry Hop (High Krausen) at 18 °C 4 days 24.4%
50 g Charles Faram - Simcoe50 g Simcoe Hops Pellet 13 Dry Hop at 18 °C 3 days 24.4%
205 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Mash 5 min.
4 g Chalk Water Agt Mash 1 hr.
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
9 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
Lallemand - Diamond Lager Yeast
Amount:
50 Milliliters
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
160 7 10 130 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.33 L Temperature 62 °C 63 °C 25 min
Infusion 63 °C 70 °C 20 min
mash out Infusion 70 °C 77 °C 5 min
Starting Mash Thickness: 2.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 18.3
Mash volume with grains 23.8
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 27 L) 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.1 L) 33.6
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 28
Going into fermentor 28
Total: 42.8  
Equipment Profile Used: System Default
 
Notes

Diamond Lager Yeast drop when the OG falls

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  • Last Updated: 2023-11-29 13:32 UTC