Kenta (Full fräs III) - Beer Recipe - Brewer's Friend

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Kenta (Full fräs III)

193 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 33.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cangan
Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Monday February 2nd 2015
1.063
1.014
6.5%
68.6
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg United Kingdom - Maris Otter Pale6.5 kg Maris Otter Pale 38 3.75 75.6%
0.10 kg American - Blackprinz0.1 kg Blackprinz 36 500 1.2%
2 kg Cara pale2 kg Cara pale 15 4.2 23.3%
8.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 60 min 18.6 19%
35 g Cascade35 g Cascade Hops Pellet 8 Boil 30 min 20.01 16.7%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Hopback at 93 °C 45 min 5.56 14.3%
35 g Cascade35 g Cascade Hops Pellet 8 Hopback at 77 °C 30 min 16.7%
40 g Amarillo40 g Amarillo Hops Leaf/Whole 8.6 Hopback at 93 °C 45 min 12.74 19%
30 g Belma30 g Belma Hops Pellet 10.5 Hopback at 93 °C 45 min 11.67 14.3%
210 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g MM Klar Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L En-rast. 74,5 grader Decoction -- 67 °C 60 min
22 L Lakning Fly Sparge -- 75 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.5
Mash volume with grains 20.9
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 23 L) 22.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.7
Pre boil volume (equipment estimates 33.8 L) 33.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 27.7
Hops absorption losses (hopback) -0.7
Going into fermentor 27
Total: 39.3  
Equipment Profile Used: System Default
 
Notes

Bryggdes i November 2014, riktigt bra öl!!

Hop Stand Cons
The 190–212 °F (88–100 °C) range will allow essential oils with higher flashpoints an easier time to solubulize into the wort and also will allow some alpha acid isomerization to occur with the best estimates of between 5–15% utilization. Some homebrewers will keep their kettle burner on low to keep the temperature of the wort elevated above 200 °F (93 °C) during their extended hop stands which would better emulate the conditions in commercial whirlpools. A hop stand in the 160–170 °F (71–77 °C) range will basically shut down the alpha acid isomerization reaction and the lower temperatures will reduce the vaporization of the essential oils. Homebrewers can use their wort chillers to bring the wort down to this range before adding the knockout hops or they can add a second dose of knockout hops

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  • Last Updated: 2015-04-15 14:23 UTC