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Sombeero

192 calories 20.8 g 330 ml
Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 30 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 21.7 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 192 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created Monday March 11th 2019
1.062
1.017
5.89%
28.43
4.03
5.63
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 32.1%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 32.1%
1.18 kg Flaked Corn1.175 kg Flaked Corn 40 0.5 25.1%
0.50 kg German - Vienna0.5 kg Vienna 37 4 10.7%
4.68 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 30 min 21.07 50%
15 g Motueka15 g Motueka Hops Pellet 6.8 Whirlpool at 212 °C 0 min 7.36 50%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10.1 L Mash Infusion 68 °C 30 min
19.4 L Sparge Fly Sparge 75 °C --
Starting Mash Thickness: 2.61 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 30 min.
3 ml Lactic acid Water Agt Mash 30 min.
2 g Wyeast - Beer Nutrient Water Agt Boil 0 min.
1 each Whirlfloc Water Agt Boil 0 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 474 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
107.5 37 37 71.7 138 236.6
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 29.2
Strike water volume at mash thickness of 2.61 L/kg 12.2
Grain absorption losses -4.4
Remaining sparge water volume 16.9
Mash Lauter Tun losses -0.9
Amount going into kettle 23.8
Boil off losses -2.8
Hops absorption losses -0.1
Amount going into fermentor 20.8
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

Ferment at 50 F for one week, raise by 2 F each day for the following week up to 64 F. If fermentation is complete, cold crash and package, or hold at 64 F until complete. Store as cold as possible for at least one month.

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  • Last Updated: 2019-09-09 02:37 UTC
  • Snapshot Created: 2019-03-11 05:11 UTC