Brewer's Friend

Print

Fior di Spine

216 calories 22.6 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.77 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 216 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Wednesday May 7th 2025
1.070
1.018
6.9%
18.3
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Simpsons - Best Pale Ale2.8 kg Best Pale Ale 37.5 2 40.9%
1 kg Munich Malt1 kg Munich Malt 36.8 7.87 14.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.3%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 7.3%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 1.8 4.4%
0.25 kg American - Caramel / Crystal 20L0.25 kg Caramel / Crystal 20L 35 20 3.6%
1.50 kg Raw Honey1.5 kg Raw Honey 38 20 21.9%
6.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Artisan - Hull Melon20 g Hull Melon Hops Pellet 7.2 Boil 60 min 15.28 80%
5 g El Dorado5 g El Dorado Hops Pellet 15.7 Aroma 10 min 3.02 20%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Irish Moss Fining Boil 10 min.
20 g Tarassaco Spice Boil 10 min.
100 g Ortica Herb Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 123.1 g       Temp: 20 °C       CO2 Level: 2.2 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
Quick Water Requirements
Water Liters
Strike water volume 35
Mash volume with grains 38.5
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 29.8 L) 29.8
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Volume into fermentor 23
Total: 35  
Equipment Profile Used: System Default
 
Notes
  • Più amara per tarassaco e ortica: stima 22 IBU

  • Aggiungere miele 2-3 giorni dopo l'inizio della fermentazione (1kg castagno 0.5kg milelfiori)
Last Updated and Sharing
 
173
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-05-07 13:44 UTC