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BBA Mandarina (20L)

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23.3 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Brew By André
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Tuesday September 6th 2016
1.047
1.008
5.1%
20.6
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg German - Vienna3.2 kg Vienna 37 4 71.1%
0.40 kg German - CaraHell0.4 kg CaraHell 34 11 8.9%
0.90 kg German - Wheat Malt0.9 kg Wheat Malt 37 2 20%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 First Wort 0 min 6.68 20%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Boil 30 min 8.48 20%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Boil 15 min 5.47 20%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Boil 0 min 20%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 4 days 20%
50 g / $ 0.00
 
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:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.25 L No sparge Temperature -- 66 °C 75 min
Starting Mash Thickness: 6.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (6.5 L/kg), your strike volume will exceeds the total water needed for the recipe (28.7 L). Reduce mash thickness to 6.39 L/kg or increase pre-boil volume to 23.9 L.  
Strike water volume at mash thickness of 6.5 L/kg 29.3
Mash volume with grains 32.2
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 23.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

Leave the dry hops in secondary for no more than 2 weeks

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  • Last Updated: 2016-09-09 13:13 UTC