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PILLSCO (Simco & Pills)

193 calories 22.2 g 330 ml
Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 13 liters
Pre Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Source: JF
Calories: 193 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created Saturday September 24th 2016
1.062
1.019
5.58%
29.79
4.73
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Canadian - Pale 2-Row1.5 kg Pale 2-Row 36 1.75 29%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 29%
650 g Dry Malt Extract - Amber650 g Dry Malt Extract - Amber 42 10 12.6%
200 g Maltodextrin200 g Maltodextrin 39 0 3.9%
140 g Canadian - Pale 2-Row140 g Pale 2-Row 36 1.75 2.7%
175 g Dry Malt Extract - Amber175 g Dry Malt Extract - Amber 42 10 3.4%
1 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)1 kg Belgian Candi Syrup - Clear (0L) 32 0 19.4%
5.17 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Galena20 g Galena Hops Pellet 13 Boil 60 min 20.06 40%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Boil 10 min 7.1 40%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Aroma 7 min 2.63 20%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13 L Infusion 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane Sugar:       Amount: 162       CO2 Level: 3 g/l
 
Target Water Profile
MONTRÉAL 2013
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74 8 71 115 126 74
-Sel: 3 g
-Gypse: 5 g
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle 13
Grain absorption losses (steep / mash) -3
Volume increase from sugar/extract (early additions) 1.4
Starting boil volume 11.4
Boil off losses -5.7
Hops absorption losses -0.2
Post boil volume 5.5
Fermenter Volume 5.5
Top off amount 15.5
Target batch size 21
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Maische: 9 litres. Température: 155 F (2 heures)

-Le kilo de sucre ajouté avait préalablement bouillis et partiellement caramélisé avant d'être ajouté au Moût.

-D. initiale: 1,070 (8,5%) !!!

3 octobre: transfert en tourie. Bon équilibre en bouche. Très légère odeur d'agrumes. Semble prometteuse ..
(et ajout de 10-12 grammes de Simcoe dans le moût)

-Carbonation: 175 g de malts en poudre ambré

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  • Last Updated: 2016-10-10 16:29 UTC