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La rojita

139 calories 7.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Alternative Sugar Beer
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 7.3 g (Per 330ml)
Created: Tuesday January 30th 2018
1.047
1.001
6.1%
6.0
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g German - Melanoidin500 g Melanoidin - (late boil kettle addition) 37 25 12.5%
3 kg German - Red X3 kg Red X 36 12 75%
500 g Honey500 g Honey - (late boil kettle addition) 42 2 12.5%
4,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sovereign0.5 oz Sovereign Hops Pellet 5.5 Aroma 7 min 3.74 23.6%
0.22 oz Hallertau Blanc0.22 oz Hallertau Blanc Hops Pellet 10 Aroma 5 min 2.22 10.4%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Dry Hop 4 days 23.6%
0.40 oz Polaris0.4 oz Polaris Hops Pellet 20 Dry Hop 4 days 18.9%
0.50 oz Sovereign0.5 oz Sovereign Hops Pellet 5.5 Dry Hop 4 days 23.6%
2.12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g pimienta de chapa Spice Boil 5 min.
15 g Coriander Spice Boil 5 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
1L of honey
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Westmalle
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Temperature -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.9 L) 28.4
Mash volume with grains (equipment estimates 30.2 L) 30.7
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.5 L) 24
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Volume into fermentor 18
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

Use wild yeast from honey. Pour in the fermenter and let it sit for a while. At 15c. and let it free rise.

Hops low 6ibu to let lactobacillus to grow. check ph every 3 days, once ph is around 3.5-3.4 summerge the dry hop for 5 days.

Ferment for 1 month or so.

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  • Last Updated: 2018-04-28 00:23 UTC