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Pressure fermented larger beer

157 calories 12.3 g 330 ml
Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 88% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created Tuesday January 12th 2021
1.052
1.007
5.9%
39.4
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Thomas Fawcett - Maris Otter Low Colour Malt3000 g Maris Otter Low Colour Malt 36.8 1.8 76.9%
150 g Weyermann - Carapils150 g Carapils 34.5 2.1 3.8%
150 g New Zealand - Rolled Barley150 g Rolled Barley 35.4 1.7 3.8%
200 g Crisp Malting - Flaked Torrified Oats200 g Flaked Torrified Oats 33 3.2 5.1%
200 g Belgian - Biscuit200 g Biscuit 35 23 5.1%
200 g Torrified Wheat200 g Torrified Wheat 36 2 5.1%
3,900 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Charles Faram - Archer8 g Archer Hops Pellet 5 Boil 50 min 5.45 13.8%
20 g Barth-Haas - Saaz Late20 g Saaz Late Hops Leaf/Whole 4.75 Boil 50 min 11.77 34.5%
30 g Ekuanot30 g Ekuanot Hops Pellet 14.25 Boil 10 min 22.22 51.7%
58 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 L Recirculating Strike 67 °C 60 min
15 L Sparge 74 °C 65 min
Starting Mash Thickness: 1.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Protafloc Fining Boil 50 min.
5 g Gelatin Fining Secondary 9 days
 
Yeast
Angel Yeast - BF27 lager yeast
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
10 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 386 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 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
 
Notes

My OG was 1.052 but FG ended at 1.006
This was a pressurised fermentation experiment. Fermented at 10psi using a corny keg and sparge valve. I'm going to do a closed transfer to a corny with gelatin in after I crash the fermentation keg. I'm using a floating dip tube in fermentation keg and hope to avoid a lot of trub.

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  • Public: Yup, Shared
  • Last Updated: 2021-10-04 18:03 UTC
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