starter levure champagne - Beer Recipe - Brewer's Friend

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starter levure champagne

112 calories 5.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 1 liters (fermentor volume)
Pre Boil Size: 1 liters
Post Boil Size: 1 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 100% (brew house)
Source: olivier
Calories: 112 calories (Per 330ml)
Carbs: 5.3 g (Per 330ml)
Created: Tuesday January 8th 2019
1.038
1.000
5.0%
928.2
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 g Cane Sugar100 g Cane Sugar 46 0 100%
100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Charles Faram - Styrian Wolf10 g Styrian Wolf Hops Pellet 12 Boil 60 min 338 14.3%
20 g Charles Faram - Styrian Wolf20 g Styrian Wolf Hops Pellet 12 Boil 15 min 335.44 28.6%
20 g Charles Faram - Styrian Wolf20 g Styrian Wolf Hops Pellet 12 Boil 5 min 134.77 28.6%
20 g Charles Faram - Styrian Wolf20 g Styrian Wolf Hops Pellet 12 Whirlpool 15 min 120.01 28.6%
70 g / $ 0.00
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 7 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
nantes
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 4 27 56 29 67
add 9.6 ml acid lactic in mash => ph 5.42
add 9.9 ml acid lactic in sparge=> ph 5.8
Mise en bouteille le 16.
Fg 7.4 brix, soit 1.013. Atténuation de 77%.
33 bouteilles, rendement pas terrible, 68%
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg  
Mash volume with grains (equipment estimates -0.1 L)  
Remaining sparge water volume (equipment estimates 7.8 L) 1.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 7 L) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 1
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 1
Total: 1.8  
Equipment Profile Used: System Default
 
Notes

ajustement eau:
gypse: 2 grs pour eau mash ; 1.1 gr pour eau de rincage
Acide lactique @8.8: 26 ml pour eau de mash, 10.9 pour eau de rincage
=> mash ph: 5.3
Profil de l'eau:ca: 83 ; mg: 5 ; na: 26 ; so4: 103 ; cl: 51
=> amber dry

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  • Last Updated: 2023-11-02 10:14 UTC