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pgbxevs

279 calories 37.3 g 330 ml
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 279 calories (Per 330ml)
Carbs: 37.3 g (Per 330ml)
Created: Wednesday March 27th 2024
1.088
1.035
7.1%
3.9
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg Barrett Burston - Pilsner Malt5.7 kg Pilsner Malt 37.3 1.93 71.1%
0.60 kg United Kingdom - Oat Malt0.6 kg Oat Malt 28 2 7.5%
0.52 kg Flaked Oats0.52 kg Flaked Oats 33 2.2 6.5%
0.28 kg Weyermann - Carapils0.28 kg Carapils 34.5 2.1 3.5%
0.24 kg Weyermann - Acidulated0.24 kg Acidulated 27 3.4 3%
0.68 kg Lactose (Milk Sugar)0.68 kg Lactose (Milk Sugar) 41 1 8.5%
8.02 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 11 Whirlpool 25 min 3.93 100%
15 g / 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mashing
Cacl2: Lx 0.1g (22L)
Mgso4: 1.5g
Salt: 0.35g

Sparging
Cacl2: Lx 0.1g (10-12L)

Boiling
Mgso4: 0.96g
Salt: 0.26g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.02 L 60min Infusion 75 °C 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22
Mash volume with grains 26.9
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 12.5 L) 10.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 26.8 L) 25
Boil off losses -5.7
Post boil Volume 21.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 21
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Target: Ph 3.3-3.4

After fermentied beer
I'm going to mix blend mango & passion fruit puree
Amount puree can change depending on the situation.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2024-03-27 01:26 UTC