Brewer's Friend

Print

BIAB Пернишки кюмюр, сиреч Стаут (RifayBrew) (v23)

201 calories
Method: BIAB
Style: American Stout
Boil Time: 70 min
Batch Size: 41 liters (fermentor volume)
Boil Size: 45 liters
Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 77% (brew house)
Source: RifayBrew
Calories: 201 calories (Per 355mL)
Share: <EMBED>
15.1 °P
2.7 °P
6.68%
31.68
41.53
5.54
 
Fermentables
Amount Fermentable PPG °L Bill %
5.1 kg Belgian - Pale Ale5.1 kg Pale Ale 38 3.4 47.2%
2.2 kg Belgian - Munich2.2 kg Munich 38 6 20.4%
1.1 kg Belgian - Special B1.1 kg Special B 34 115 10.2%
1.1 kg Belgian - Biscuit1.1 kg Biscuit 35 23 10.2%
0.8 kg Belgian - Chocolate0.8 kg Chocolate 30 340 7.4%
0.3 kg Belgian - Roasted Barley0.3 kg Roasted Barley 30 575 2.8%
0.2 kg United Kingdom - Oat Malt0.2 kg Oat Malt 28 2 1.9%
10.8 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
60 g Hallertau Blanc60 g Hallertau Blanc Hops Pellet 9 Boil 60 min 31.68
 
Mash Guidelines
Amount Description Type Temp Time
48 LTemp restTemperature65 °C45 min
--Temp restTemperature72 °C15 min
--MashoutTemperature78 °C10 min
 
Other Ingredients
Amount Name Type Use Time
1 tsp Baking Soda Water Agt Mash 0 min.
5 g Irish Moss Fining Boil 5 min.
 
Yeast
Amount:
22
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2,4 Volumes
 
Target Water Profile: Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 18.54 74.1  
Grain absorption losses -5.95 -23.8  
Starting boil volume 12.58 50.3  
Boil off losses -1.75 -7  
Hops absorption losses -0 -0  
Amount going into fermentor 10.83 43.3  
Total: 18.54 74.1
 
Notes
http://forum.beer-bg.com/viewtopic.php?f=24&t=3944
Before boil: 12P
24.11.18 Brewday
OG: 14P refractometer / 15P zaharomer

03.12.2018
OG: 5,5 refracrometer / 0,6 corrected, 3,5 zaharomer
Transfered to serving kegs on 1BAR and 5C in kegerator.
This recipe is shared.
Recipe QR Code
View Count: 322
Brew Count: 0
Last Updated: 2018-12-07 06:43 UTC