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Herrens Mark #6

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2375 liters (fermentor volume)
Pre Boil Size: 2425 liters
Post Boil Size: 2419 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 169 calories (Per 440ml)
Carbs: 14.5 g (Per 440ml)

Created: Monday October 4th 2021

Original Gravity:

1.042

Final Gravity:

1.007

ABV (standard):

4.6%

IBU (tinseth):

15.4

SRM (morey):

2.2

Mash pH

6.0

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
300 kg	Bestmalz - BEST Heidelberg300 kg BEST Heidelberg	38	1.3	80%
75 kg	German - Carapils75 kg Carapils	35	1.3	20%
375 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
800 g	Chinook800 g Chinook Hops	Pellet	16.8	Boil	60 min	15.39	28.6%
2,000 g	Saaz2000 g Saaz Hops	Pellet	3.5	Boil	0 min		71.4%
2,800 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
800 g	Chinook (Pellet) 800 g Chinook (Pellet) Hops	15.39	28.6%
2,000 g	Saaz (Pellet) 2000 g Saaz (Pellet) Hops		71.4%
2,800 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Rob fucked up and strike was 4 degrees to low hot water added until 65 and an additional 10 min rest	Infusion	66.8 °C	64.5 °C	60 min
Starting Mash Thickness: 2.8 L/kg

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 8708 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.52 Volumes

Target Water Profile

Gørløse vandprofil

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
88	18	20	35	18	357
Mash: 100ml lactic acid pr 100kg malt Calcium chloride depending on style: -West coast 300g -Hazy IPA (dipa, ipa, sipa...) 600g -Everything else 200g Calcium Sulfate (CASO4): -IPA 100g Sparge: 150ml phosphoric acid pr 500 liters of water. Boil: Lactic acid added to kettle before boil til reach 5,1 ph. 100ml lactic acic per 0.1 you have to drop.
Mash Chemistry and Brewing Water Calculator

Notes

Brew date: 05/10/21

Malt batch codes:
Bestmalz:
Pils 3417-23121-74
Cara pils 3141-25021-88

Mash water chemistry
-ml og lactic acid added:375
-g of calcium chloride added:165g
-g of caso4 added:na

Mash water temperature: 66.8
Mash temperature:63/65
Rob fucked up and strike was 4 degrees to low hot water added until 65 and an additional 10 min rest.

Phosphoric acid added to sparge water:600ml

Fermenter cleaned with caustic and oxidizer?: y

Boil ph: 5.7
Lactic acid added to boil:500ml

Hops (batch codes and amounts added):
-60 min: 80pg chinook
-0 min: -
-Whirlpool (also note temperature): -2kg saaz

Yeast nutrients added at 15 min: 30 5g
Protafloc added at 15 min: 48 5g

Oxygen in wort (note time and pressure on the o2 tank): 20min 1bar

Gravity 1042

Yeast (note type and amount and source if harvested):w34/70

13/10/21
3 kg Saaz t90 18057

Last Updated and Sharing

282

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Brews

Public: Yup, Shared
Last Updated: 2021-10-13 11:08 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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