Pottesur nabo 2020 - Beer Recipe - Brewer's Friend

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Pottesur nabo 2020

184 calories 22.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 54.5 liters
Post Boil Size: 42.8 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Frode og Hein
Calories: 184 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Monday March 9th 2020
1.059
1.020
5.1%
3.9
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.25 kg American - Pale Ale7.25 kg Pale Ale 37 7.84 61.7%
1 kg Flaked Corn1 kg Flaked Corn 40 0 8.5%
1 kg American - Wheat1 kg Wheat 38 3.31 8.5%
1 kg Flaked Rice1 kg Flaked Rice 40 0 8.5%
1 kg German - Vienna1 kg Vienna 37 9.18 8.5%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 7.58 4.3%
11.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 16 Boil 15 min 3.88 9.1%
100 g Monroe100 g Monroe Hops Pellet 2.9 Aroma 0 min 90.9%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp gjærnæring Other Boil 15 min.
2 each Whirfloc Fining Boil 15 min.
250 g Bjørnebær Other Secondary 5 days
100 g Laktose Other Secondary 5 days
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (custom):
63%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 254 B cells required
- lactobacillus
Amount:
3 Liters
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.5       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 5 58 2 174 142
Soma vann fra springen.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Temperature -- 64 °C 60 min
21 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.05 L. Suggest reducing initial water volume to 45.4 L and adding 3.65 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 35.3
Mash volume with grains (equipment estimates 35.8 L) 43
Grain absorption losses -11.8
Remaining sparge water volume (equipment estimates 26.5 L) 31.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.1 L) 54.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 42.8
Top off amount 7.2
Going into fermentor 50
Total: 67.2  
Equipment Profile Used: System Default
 
Notes
  • Ble 55 (58-3 liter slam og guff)

    Tok i 3 liter surguff.


    Sto 48t Timer - da var pH ca 3,5( første runde Med Jan ca 3,3)


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  • Last Updated: 2020-05-27 18:27 UTC