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Golden Ale (Rye/Amarillo/Pioneer)

5463 calories 509.9 g 10 L
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Piet Vanhaelst
Calories: 5463 calories (Per 10L)
Carbs: 509.9 g (Per 10L)
Created: Friday June 17th 2016
1.059
1.012
6.2%
44.9
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.20 kg United Kingdom - Maris Otter Pale3.2 kg Maris Otter Pale 38 8.51 63.4%
1 kg Belgian - Pilsner1 kg Pilsner 37 2.77 19.8%
0.30 kg German - Rye0.3 kg Rye 38 7.84 5.9%
0.30 kg Flaked Corn0.3 kg Flaked Corn 40 5.9%
0.25 kg Invert Sugar0.25 kg Invert Sugar - (late boil kettle addition) 46 1.17 5%
5.05 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northdown20 g Northdown Hops Leaf/Whole 9 Boil 75 min 21.84 18.2%
20 g Pioneer20 g Pioneer Hops Leaf/Whole 10 Boil 15 min 11.53 18.2%
20 g Amarillo20 g Amarillo Hops Leaf/Whole 10 Boil 15 min 11.53 18.2%
25 g Pioneer25 g Pioneer Hops Leaf/Whole 10 Aroma 0 min 22.7%
25 g Amarillo25 g Amarillo Hops Leaf/Whole 10 Aroma 0 min 22.7%
110 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
27 L Montille Water Agt Mash --
5 L Cristaline Water Agt Mash --
6 g Calcium Sulfate Water Agt Mash --
2 g Calcium Chloride Water Agt Mash --
1 g Magnesium Sulfate Water Agt Mash --
1 g Salt Water Agt Mash --
1 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 228 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 145 gr      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=GH1XRWC
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Temp1 Infusion -- 62 °C 45 min
24 L Temp2 Temperature -- 67 °C 20 min
24 L Temp3 Temperature -- 72 °C 15 min
24 L Mash-out Temperature -- 78 °C 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19.2
Mash volume with grains 22.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 15 L) 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 26
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 21
Going into fermentor 21
Total: 31.7  
Equipment Profile Used: System Default
 
Notes

15 gr yeast needed

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  • Public: Yup, Shared
  • Last Updated: 2018-01-05 10:02 UTC