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Odens Tongue - Malt Mead

247.52 calories 20.59 g
Beer Stats
Method: BIAB
Style: Open Category Mead
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: MDN
Calories: (Per )
Carbs: (Per )
Created Thursday December 8th 2016
1.081
1.013
8.87%
12.47
28.16
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg American - Pilsner1.5 kg Pilsner 37 1.8 48.4%
1.30 kg Honey1.3 kg Honey 42 2 41.9%
0.30 kg American - Caramel / Crystal 90L0.3 kg Caramel / Crystal 90L 33 90 9.7%
3.1 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g East Kent Goldings6 g East Kent Goldings Hops Pellet 5.2 Boil 60 min 7.64 28.6%
4 g East Kent Goldings4 g East Kent Goldings Hops Pellet 5.2 Boil 15 min 2.53 19%
5 g Yakima Valley Hops - East Kent Golding5 g East Kent Golding Hops Pellet 5.2 Boil 10 min 2.31 23.8%
6 g Yakima Valley Hops - East Kent Golding6 g East Kent Golding Hops Pellet 5.2 Aroma 0 min 28.6%
21 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 L BIAB i gryta Infusion 52 °C 30 min
10 L BIAB i gryta Infusion 65 °C 60 min
5 L BIAB flyttad till kylbox med 5L 78° vatten. Infusion 72 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
24 g Ginger Spice Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 342 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.0 Volumes
Quick Water Requirements
Water Liters
Total mash water needed 17.1
Grain absorption losses -1.8
Volume increase from sugar/extract (early additions) 0.8
Starting boil volume 16.1
Boil off losses -6
Hops absorption losses -0.1
Amount going into fermentor 10
Total: 17.1  
Equipment Profile Used: System Default
 
Notes

Fem liter 78° vatten i en kylbox.

Primärjäsning: 20° under tre veckor.

6 Gram socker per liter brygd. Låt stå i minst två veckor.

Färsk ingefära - !!!!!!!!!Testa förra brygden för att se hur mycket som behöver ändras!!!!!!!!!!

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  • Last Updated: 2017-03-13 13:49 UTC