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VAIA Piuci 20L

155 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 120 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 83% (ending kettle)
Source: Danilo Reis
Calories: 155 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Monday January 21st 2019
1.050
1.015
4.7%
37.7
5.6
3.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.17 kg US - American - Pilsen Agrária4.17 kg US - American - Pilsen Agrária 38 2.77 100%
4.17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17.60 g Saaz17.6 g Saaz Hops Pellet 3.5 Boil 90 min 8.94 16%
17.60 g Saaz17.6 g Saaz Hops Pellet 3.5 Boil 60 min 8.63 16%
9.68 g Merkur9.68 g Merkur Hops Pellet 13 Boil 30 min 9.79 8.8%
16.72 g Merkur16.72 g Merkur Hops Pellet 13 Boil 15 min 8.13 15.2%
29.04 g Mantiqueira29.04 g Mantiqueira Hops Leaf/Whole 2 Boil 5 min 1.32 26.4%
19.36 g Mantiqueira19.36 g Mantiqueira Hops Leaf/Whole 2 Whirlpool at 90 °C 10 min 0.88 17.6%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Fining Boil 10 min.
0.26 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.29 g Gypsum Water Agt Mash 1 hr.
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XFW1BG2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 L Infusion -- 21 °C 10 min
2.8 L Infusionar água a 96°C até atingir volume 2,9L/Kg Infusion -- 35 °C 40 min
Temperature -- 49 °C 20 min
Temperature -- 69.9 °C 90 min
Temperature -- 76 °C 10 min
18.7 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 9.6
Mash volume with grains 12.3
Grain absorption losses -4.2
Remaining sparge water volume 22.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 27
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 15.1 L) 22
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 21.9
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Rotina de fermentação:

Inocular em 15°C;
Após o início de atividade no airlock, reduzir a temp. a 10°C
Ao término da atenuação aumentar para 17°C para descanso de diacetil
Manter na temperatura até testar negativo para diacetil e acetaldeído
Baixar a temp. a 7°C
Reduzir 1°C a cada 2 dias até chegar a 0°C
Envasar quando brilhante

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  • Last Updated: 2020-07-12 19:59 UTC