Sombeero Double 2 - Beer Recipe - Brewer's Friend

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Sombeero Double 2

209 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 34.4 liters (fermentor volume)
Pre Boil Size: 42.4 liters
Post Boil Size: 34.4 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Saturday February 8th 2020
1.068
1.016
6.8%
37.4
4.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 23.5%
4 kg German - Pilsner4 kg Pilsner 38 1.6 47.1%
1.50 kg Flaked Corn1.5 kg Flaked Corn 40 0.5 17.6%
1 kg German - Vienna1 kg Vienna 37 4 11.8%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 15 Boil 30 min 28.45 53.8%
30 g Motueka30 g Motueka Hops Pellet 6.8 Whirlpool at 100 °C 15 min 8.9 46.2%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 30 min.
6 ml Lactic acid Water Agt Mash 30 min.
4 g Wyeast - Beer Nutrient Water Agt Boil --
2 each Whirlfloc Water Agt Boil --
10 ml BioFine Water Agt Kegging 3 days
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 856 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.63 bar       Temp: 1 °C       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.4 L Mash Infusion -- 68 °C 30 min
31.6 L Sparge Fly Sparge -- 75 °C --
Starting Mash Thickness: 2.61 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 22.2
Mash volume with grains (equipment estimates 27.6 L) 27.8
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 27.5 L) 29.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.3 L) 42.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 34.4
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 34.4
Total: 51.8  
Equipment Profile Used: System Default
 
Notes

Ferment at 50 F for one week (or to 50% attenuation), then 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 a week, preferable a month. Use BioFine or other fining agent as necessary once the beer is completely cold, and let it sit for 3 days to clear.

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  • Last Updated: 2020-03-14 20:10 UTC