Kajzel - K XXI - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Kajzel - K XXI

161 calories 13.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 51.73 liters
Post Boil Size: 45.71 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: K30
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Thursday November 29th 2018
1.053
1.009
5.8%
35.1
6.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.20 kg BE - Pale Ale8.2 kg Pale Ale 38 3.4 79.6%
1.60 kg German - Bohemian Pilsner1.6 kg Bohemian Pilsner 38 1.9 15.5%
0.50 kg American - Caramel / Crystal 30L0.5 kg Caramel / Crystal 30L 34 30 4.9%
10.30 kg / kn 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Four Star Farms - Magnum20 g Magnum Hops Pellet 12.4 Boil 60 min 14.04 11.1%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Boil 30 min 16.58 16.7%
80 g Cascade80 g Cascade Hops Pellet 5 Aroma at 80 °C 5 min 4.51 44.4%
50 g Cascade (7 AA)50 g Cascade (7 AA) Hops Pellet 7 Dry Hop 1 days 27.8%
180 g / kn 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 211 B cells required
kn 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 12 7 55 300 220
Nije ništa dodavano
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L mjereno: 65 Infusion 76 °C 66 °C --
30 L Sparge 86 °C 77 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.06 L. Suggest reducing initial water volume to 45.4 L and adding 6.66 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 25.8
Mash volume with grains (equipment estimates 32.3 L) 32.5
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 37.5 L) 37.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.1 L) 51.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 45.7
Top off amount 0.3
Going into fermentor 46
Total: 62.9  
Equipment Profile Used: System Default
 
Notes

Datum: 15.10

(pripremiti strike i sparge vodu dan prije)!!!


Postavio "bottom" i bazuka filter u BK.
Pripremio pH čitač i hydrmetar.

Strike voda 28L namještena na 76 na PID-u i mash je bio na 70.
TREBA SMANJITI MASH


Sparge voda, 30 L, 85 C na PID-u.
Kad se prebacila sparge voda iz BK u inox fermentor temo je bila 80.

Naponena: Svi poklopci od posuda su bili zatvoreni u minimalni otvor rad protoka zraka.


U Hop Randall sam stavio 30 grama lišća Cascade, otprilike do pola posude. Ostali su češeri na razini pola posude.

Može se staviti još 20 g...



Lišće nije remetilo protok jer su bilia oba filtera na BK, ali kod čišćenja treba voditi računa da se s filterima ukloni talog i hmelj.

RAZMISLITI DA SE NE KORISTI VELIKI HOP FILTER JER DOSTA HMELJA IZIĐE IZ NJEGA, DOK NA KRAJU DOSTA SLADOVINE OSTANE U NJEMU. KORISTITI MALE HOP FILTERE I STAVITI UTEGE ILI NEŠTO, KUGLICE... DA POTONU...


Spagre sam radio uz pomoć pumpe, svakih 5-10 min dodavao sparge vodu u mash tun.

OG prve sladovine 1.079 ph 5.3
OG sparge 1.037
Ukupni OG 1.059 pri 26 stupnjeva C.


Volumen sladovine u fermentoru: 5 cm od početka konusa. D fermentora je 36 cm, što ispada da je 1 cm unutar fermentora odgovara 1 L. Procijen aje da je u fermentoru oko 42-43 litre sladovine.

U ovoj turi, moglo se povećati sparge voda na za jos par litara, pa onda dolijevati kad se u 45' minuti pusti sladovina u CFC i Randell koji imaju cca 2 l volumena ukupno.

Pitch: sub 16.10. temp sladovine 15 C.
Ponedjeljak, slab početak fermentacije, čep se nije podigao...I slbo se čuje rad kvasca.

FLAŠIRANJE: nakon XX dana

Temperatura u podrumu je bila niska tako da je kvasac slabo radio.


14 dana fermentacija, cca 18-19 stupnjeva
Na vrhu krausen pokrio gornji dio.
dva dana za redom FG je bio 1.020, smanjiti mash temp.

u Hop randell stavio 30 g lišća centeniala i 25 g peleta cascade.
Isto tako , spojio sam dry-hop vrecicu s istom gramažom hmelja na vrh fermentora.

..................


2x 19 litara u keg, dry hop u filter 30 g Simcoe u peletima i 30 g Chenteniela u lišću.
******Plan je ostaviti 48h uz miješanje.
Priming 90 g šećera.

U jedan keg sam stavio dodatni dry hop u mali hop filter.

6 L u boce, 3-5h cirhulacija kroz Randall, 30 g cascade u peletima i 30 g cascade u lišću, 30g Centaniel u lišću.
Priming - 95 šećera.

Info: u početku dobar protok, nakon sat vremena slabiji, možda proširiti rupe ili čak dodati još novih rupa...Treb vidjeti bistrinu pive, ali nije puno prolazilo kroz rupice.

BITNO - ćešeri se napušu te nekon nekog vremena zbog uzgon azatvore otok pive na out ventilu.

staviti neku mrežicu ili branu da se to ne desi.



Last Updated and Sharing
 
327
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-04-29 05:45 UTC