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Kalango

199 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aluizio
Calories: 199 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Thursday October 15th 2015
1.065
1.013
6.9%
45.9
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg German - Pilsner1.3 kg Pilsner 38 1.6 45.9%
0.80 kg Belgian - Pale Ale0.8 kg Pale Ale 38 3.4 28.3%
0.33 kg German - CaraRed0.33 kg CaraRed 34 20 11.7%
0.20 kg German - CaraMunich II0.2 kg CaraMunich II 34 46 7.1%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 7.1%
2.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 11.7 Boil 60 min 20.73 16.7%
7 g Magnum7 g Magnum Hops Pellet 11.7 Boil 45 min 19.03 16.7%
7 g Styrian Goldings7 g Styrian Goldings Hops Pellet 5.2 Boil 15 min 4.57 16.7%
6 g Styrian Goldings6 g Styrian Goldings Hops Pellet 5.2 Boil 5 min 1.57 14.3%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Dry Hop 3 days 35.7%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g WHIRLFLOC T Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Água primária = 2,5 x 3 (graos) = 7,5 l
Água secundária = 1,5 x 7,5 (agua primaria)= 11,25 l
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Peptidase - produção e extração do amido do malte de cevada Temperature -- 47 °C 10 min
Repouso Protéico - quebra do amido - primeira sacarificação Temperature -- 55 °C 10 min
Beta-amilase - Produção da Maltose Temperature -- 60 °C 15 min
Alfa-amilase - Produção açúcares Temperature -- 68 °C 40 min
Mash-out - Inativação das enzimas Temperature -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.5
Mash volume with grains 10.4
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 11.1 L) 8.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 16.7  
Equipment Profile Used: System Default
 
Notes

Após mostura e antes da fervura medir a densidade (1.065)
Corrigir mosto em caso de diferença na leitura.

Ferver por 60 minutos
(volume inicial aproximado do mosto 13L)

Transferir o mosto para fermentador com uma queda de ~40cm para ocorrer oxigenação.

Fermentação 07 dias (ambiente)
No quarto dia - Dry Hopping - imersão por 3 dias
Ao final de 7 dias medir densidade (1.013)

Transferir para novo fermentador para maturação (7 dias)

Primming:
Numa pipeta graduada - 100g de açúcar + água até atingir 150 ml
Adicionar na proporção de 9ml para garrafa de 1L (6g/L)

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  • Last Updated: 2015-12-18 21:08 UTC