Brew04 Spring beer 2 - Beer Recipe - Brewer's Friend

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Brew04 Spring beer 2

171 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 70 min
Batch Size: 37 liters (fermentor volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CluseBrew
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday December 4th 2017
1.056
1.012
5.8%
38.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.70 kg German - Pilsner7.7 kg Pilsner 38 1.6 88.5%
1 kg German - Munich Light1 kg Munich Light 37 6 11.5%
8.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Columbus40 g Columbus Hops Leaf/Whole 14.4 Boil 70 min 38.15 33.3%
40 g Tradition40 g Tradition Hops Leaf/Whole 4.5 Aroma 1 min 0.5 33.3%
40 g Columbus40 g Columbus Hops Leaf/Whole 14.4 Aroma 0 min 33.3%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Cluse tap water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 65 °C 60 min
32 L Sparge -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 26.1
Mash volume with grains 31.8
Grain absorption losses -8.7
Remaining sparge water volume (equipment estimates 27.8 L) 27.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.3 L) 44
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 37
Going into fermentor 37
Total: 53.6  
Equipment Profile Used: System Default
 
Notes

Yeast: 2 bags dry yeast

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  • Last Updated: 2018-02-02 11:19 UTC