Hoppy Hamid Mk.II - Beer Recipe - Brewer's Friend

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Hoppy Hamid Mk.II

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Friday January 11th 2019
1.060
1.011
6.7%
40.5
6.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.10 kg American - Caramel / Crystal 20L0.1 kg Caramel / Crystal 20L 35 20 1.5%
6.41 kg American - Salome Pale Malt6.41 kg Salome Pale Malt 38 2.8 98.5%
6.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Mandarina Bavaria35 g Mandarina Bavaria Hops Pellet 7.6 Boil 60 min 28.61 17.5%
40 g Mandarina Bavaria40 g Mandarina Bavaria Hops Pellet 7.6 Boil 10 min 11.85 20%
125 g Mandarina Bavaria125 g Mandarina Bavaria Hops Pellet 7.6 Boil 0 min 62.5%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
3.03 ml Lactic acid Water Agt Mash 1 hr.
1.42 ml Lactic acid Water Agt Sparge 1 hr.
1 g Protafloc Other Boil 10 min.
3 g Yeast nutrient Other Boil 10 min.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 6 g/L       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Start Temperature -- 50 °C 10 min
Protein rest Temperature -- 55 °C 10 min
Beta-amylase Temperature -- 63 °C 45 min
Alpha-amylase Temperature -- 72 °C 20 min
Mash out Temperature -- 75 °C 60 min
15 L Sparge Sparge -- 75 °C 60 min
Starting Mash Thickness: 3.28 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 21.4
Mash volume with grains 25.6
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 18.2 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 24
Going into fermentor 24
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Salome Pale Malt (6 EBC) - Bonsak Gårdsmalteri
Karamell Malt (100-150 EBC) - Stor-Gaalaas Gård

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  • Last Updated: 2019-01-22 20:52 UTC