Trying OBC Recipe 8 - Beer Recipe - Brewer's Friend

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Trying OBC Recipe 8

157 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Thursday April 4th 2024
1.052
1.007
6.0%
24.6
4.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Weyermann - Pilsner4.2 kg Pilsner 36 1.5 60%
1.40 kg Weyermann - Munich Type I1.4 kg Munich Type I 38 6 20%
0.40 kg Briess - Carapils Malt0.4 kg Carapils Malt 34.5 1.5 5.7%
1 kg Honey1 kg Honey - (late boil kettle addition) 35 2 14.3%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g S.Golding80 g S.Golding Hops Leaf/Whole 3.4 Boil 60 min 24.62 100%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Coffee Beans Spice Secondary 1 days
0.50 each Whirlfloc Other Boil 10 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
3 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 73 °C 66 °C 60 min
30 L Sparge 78 °C 78 °C --
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 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 24.3 L) 28.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.4 L) 40
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 30
Going into fermentor 30
Total: 46.9  
Equipment Profile Used: System Default
"Trying OBC Recipe 8" Experimental Beer recipe by whale kang. All Grain, ABV 5.96%, IBU 24.62, SRM 4.38, Fermentables: (Pilsner, Munich Type I, Carapils Malt, Honey) Hops: (S.Golding) Other: (Coffee Beans, Whirlfloc, Calcium Chloride (anhydrous), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2024-04-14 13:03 UTC