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Sunbeam [split batch]

8645 calories 886.7 g 19 L
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jan Erik Johansen
Calories: 8645 calories (Per 19L)
Carbs: 886.7 g (Per 19L)
Created: Monday December 16th 2019
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OG: 1.046 FG: 1.009 ABV: 4.8% IBU: 27

1.049
1.012
4.9%
26.4
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6,000 g Crisp Malting - Finest Maris Otter6000 g Finest Maris Otter 38 3 67.7%
1,362 g Dry Malt Extract - Pilsen1362 g Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 15.4%
500 g Maltodextrin500 g Maltodextrin - (late boil kettle addition) 39 0 5.6%
500 g Torrified Wheat500 g Torrified Wheat 36 2 5.6%
500 g German - CaraHell500 g CaraHell 34 11 5.6%
8,862 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Saaz56 g Saaz Hops Pellet 3.5 Boil 60 min 12.11 21.9%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 15 min 6.59 9.8%
75 g Amarillo75 g Amarillo Hops Pellet 8.6 Whirlpool at 100 °C 20 min 7.68 29.3%
100 g Lemondrop100 g Lemondrop Hops Pellet 6 Dry Hop 6 days 39.1%
256 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 66 °C 60 min
12 L Fly Sparge -- 78 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.6
Mash volume with grains (equipment estimates 12.8 L) 30.2
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 12.2 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 30
Volume increase from sugar/extract (late additions) 1.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 17.4
Going into fermentor 42
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

Split cooled wort into two fermentors with 12 liters in each. Fill up with cold water to 21 liters. Pitch one pack of yeast in each.

This is a good opportunity to compare yeast strains, for example the Nottingham strain versus the New England (London fog ale) variety. Or the Kveik variety.

One can also play with additions like grapefruit zest, passionfruit juice and habanero chili.

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  • Last Updated: 2020-05-18 12:47 UTC