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Bandymas Nr 105 2026-01-30

170 calories 14.7 g 12 L
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 45 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.41 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 170 calories (Per 12L)
Carbs: 14.7 g (Per 12L)
Created: Wednesday January 28th 2026
1.052
1.009
5.7%
9.4
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Castle Malting - Chateau Pale Ale Malt2 kg Chateau Pale Ale Malt 36.8 4 58.8%
1 kg Castle Malting - Chateau Abbey Malt1 kg Chateau Abbey Malt 35.8 17 29.4%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 11.8%
3.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 15 min 9.39 50%
30 g Hops Direct - Citra30 g Citra Hops Pellet 11.8 Dry Hop (High Krausen) at 17 °C 3 days 50%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Mash 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
15 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 91.6 g       Temp: 20 °C       CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 L Strike 47 °C 45 °C 15 min
mash out Infusion 45 °C 65 °C 55 min
mash out Infusion 65 °C 76 °C 10 min
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.4
Mash volume with grains 14.7
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 11.3 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.4 L) 19.4
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Going into fermentor 15
Total: 23.7  
Equipment Profile Used: System Default
"Bandymas Nr 105 2026-01-30" Experimental Beer recipe by Brewer #370954. All Grain, ABV 5.67%, IBU 9.39, SRM 9.3, Fermentables: (Chateau Pale Ale Malt, Chateau Abbey Malt, Flaked Oats) Hops: (Hallertau Mittelfruh, Citra) Other: (Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2026-02-14 22:48 UTC