Herrens Mark #6 Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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Herrens Mark #6

127 calories 10.9 g 330 ml
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Beer Stats
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: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Monday October 4th 2021
1.042
1.007
4.6%
15.4
2.2
6.0
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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

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