Jurl Original v.1 - Beer Recipe - Brewer's Friend

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Jurl Original v.1

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 53 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rob
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Monday June 20th 2016
1.053
1.012
5.4%
14.3
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 50%
5 kg German - Wheat Malt5 kg Wheat Malt 37 2 50%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nugget15 g Nugget Hops Leaf/Whole 15.4 First Wort 0 min 7.72 9.7%
15 g Nugget15 g Nugget Hops Leaf/Whole 15.4 Boil 0 min 9.7%
60 g Hallertau Hersbrucker60 g Hallertau Hersbrucker Hops Pellet 2.2 Aroma 15 min 3.98 38.7%
65 g Hallertau Hersbrucker65 g Hallertau Hersbrucker Hops Pellet 2.2 Whirlpool at 97 °C 5 min 2.6 41.9%
155 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Piel de naranja Flavor Boil 15 min.
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Agua de Burgos
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 1 3 10 0 52
Los valores han sido redondeados, asi por ejemplo en sulfatos era 0.2, por lo que el valor redondeado es 0.

Valores obtenidos de Aguasdeburgos.com de 2015.

El valor de Mg se ha obtenido de https://burgospedia1.wordpress.com/2010/07/22/caracteristicas-del-agua-de-burgos-para-programacion-de-lavavajillas/ (2010)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L t=0min, SP=67; Calentamiento de 50 a 63-64ºC en 30 min Infusion -- 50 °C 30 min
30 min a 63-64 ºC Infusion -- 64 °C 30 min
t=60min, SP=69ºC; 30min a 66-67ºC Infusion -- 66 °C 30 min
t=90min, SP=71ºC; 10 min a 68-69ºC Infusion -- 68 °C 10 min
t=100min , SP=75 Infusion -- 70 °C 7 min
t=107min, SP=77 Infusion -- 74 °C 13 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.48 L. Suggest reducing initial water volume to 45.4 L and adding 5.08 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.6 L. Suggest reducing strike water volume to 38.8 L and adding 1.2 L sparge/top-off. 40
Strike water volume at mash thickness of 4 L/kg 40
Mash volume with grains 46.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 21.4 L) 23.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.5 L) 53
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 44.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 44
Total: 63.9  
Equipment Profile Used: System Default
 
Notes

La maceración se realiza variando tiempos en función del set point del PID y se anota en cada caso, la temperatura de la sonda, del termómetro de la olla y la densidad.

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  • Last Updated: 2016-11-05 11:40 UTC