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Hglobhogmogbling V2

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Wednesday September 14th 2016
1.050
1.012
5.0%
27.2
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg Finland - Pilsner Malt2.25 kg Pilsner Malt 37 2 80.4%
0.25 kg Finland - Dark Ale0.25 kg Dark Ale 35 14 8.9%
0.20 kg Finland - Crystal Malt 1500.2 kg Crystal Malt 150 35 57 7.1%
0.10 kg Finland - Chocolate Malt0.1 kg Chocolate Malt 31 338 3.6%
2.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g East Kent Goldings13 g East Kent Goldings Hops Pellet 5 Boil 60 min 14.58 25%
7 g Palisade7 g Palisade Hops Pellet 7.5 Boil 15 min 5.84 13.5%
7 g Sterling7 g Sterling Hops Pellet 8.7 Boil 15 min 6.78 13.5%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Dry Hop 5 days 48.1%
52 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.4
Mash volume with grains 10.2
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 14.1 L) 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 22.7  
Equipment Profile Used: System Default
 
Notes

U80 v73
0 67.5
15 67.5
30 66.5 u100
45 67
60 67
75 67.5
90 67.5
OG 1.050
+1.5L vettä
OG 1.044
FG 1.012

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  • Last Updated: 2016-10-10 16:40 UTC