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ミチェラーダ

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 580 liters (ending kettle volume)
Pre Boil Size: 600 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Sunday January 26th 2025
1.048
1.008
5.2%
0.4
3.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 kg Great Western - Premium 2-Row100 kg Premium 2-Row 37 2 82.6%
4 kg Weyermann - Carapils4 kg Carapils 34.5 2.1 3.3%
17 kg Rice17 kg Rice 35.5 1 14%
121 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Saaz200 g Saaz Hops Pellet 3.5 Whirlpool at 90 °C 10 min 0.42 100%
200 g / ¥ 0.00
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
500 Gallons
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 2418 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
水質調査2023年10月
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
300 L Strike 65 °C 65 °C 50 min
400 L Fly Sparge 75 °C 75 °C --
Starting Mash Thickness: 2.09 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 585.7 L. Suggest reducing initial water volume to 45.4 L and adding 540.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 332.75 L 252.9
Strike water volume at mash thickness of 2.1 L/kg 252.9
Mash volume with grains 332.8
Grain absorption losses -121
Remaining sparge water volume 469
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 585.7 L) 600
Boil off losses -5.7
Post boil volume (equipment estimates 594.3 L) 580
Hops absorption losses (whirlpool, hop stand) -1
Estimated amount in fermentor 579
Total: 721.9  
Equipment Profile Used: System Default
 
Notes

黒麹　17Kg　マッシュイン
甘酒（黒麹）　3倍のお湯（６５度）で合わせる
3kg麹　お湯12L

ホットサイド
イカ墨 100 g
トマトペースト 24.8kg
そばだし 6kg
コンソメ 1kg
ガーリックパウダー100g
ピパーツ 13g
トマトジュース10800ml

タバスコ 350g
ウスターソース 1800ml
醤油 3600ml
タンカン果汁 2500ml
シークヮーサー果汁 2500ml
島唐辛子 8g


9:00マッシュイン
９：15マッシュ投入終わり
マッシュPH5.08

10:25 マッシュアウト　PH5.10
10:50移送開始
一番搾り　PH5.11 18.3

11:15 煮沸開始　600L PH5.10　16.5
12:30 煮沸完了　580L　PH5.11 1.064　

移送完了　560L. 　PH 5.12 1.066

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  • Last Updated: 2025-02-20 05:11 UTC