Browar - Beer Recipe - Brewer's Friend

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Browar

97 calories 9.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 97 calories (Per 330ml)
Carbs: 9.4 g (Per 330ml)
Created: Saturday May 25th 2019
1.032
1.007
3.3%
23.2
3.7
5.5
12.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.57 kg Smoked Malt6.57 kg Smoked Malt 37 3 85%
0.89 kg Rice Hulls0.89 kg Rice Hulls 0 0 11.5%
266.66 g German - Dark Wheat266.66 g Dark Wheat 39 6.5 3.5%
7.73 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
94.12 g Saaz94.12 g Saaz Hops Pellet 3.5 Boil 60 min 20.14 83.3%
18.82 g Saaz18.82 g Saaz Hops Pellet 3.5 Boil 30 min 3.09 16.7%
112.94 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
18.82 g Epsom Salt Water Agt Mash --
9.41 g Calcium Chloride (dihydrate) Water Agt Mash --
7.53 g Gypsum Water Agt Mash --
7.53 g Baking Soda Water Agt Mash --
7.53 ml Lactic acid Water Agt Mash --
9 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
2 Each
Cost:
6.00 € / each
12.00 €
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
12.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 239.7 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Riječka voda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120.9 35.3 37.8 82.6 197.6 187.7
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.26 L. Suggest reducing initial water volume to 45.4 L and adding 2.86 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 24
Mash volume with grains (equipment estimates 23.1 L) 29.1
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 32.9 L) 29.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.3 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 42
Top off amount 6
Going into fermentor 48
Total: 53.6  
Equipment Profile Used: System Default
 
Notes

They spend 30 minutes at 100 °F (38 °C), 45 minutes at 125 °F (52 °C), 30 minutes at 145 °F (63 °C), and 30 minutes at 158 °F (70 °C), and finally mash out.

Let the temperature rise a couple degrees then hold it. The yeast will be finishing up their work within 3 days, at which time you might decide to rack it to a secondary and use some sort of fining agent to improve clarification. Isinglass was traditionally used.

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  • Last Updated: 2020-11-10 21:42 UTC