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Braggot Voo da Manhã

176 calories 9.7 g 330 ml
Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 32 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70.3% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created Saturday January 15th 2022
1.059
1.002
7.6%
18.7
12.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.30 kg Maltes Catarinense - Malte Ponteado0.3 kg Malte Ponteado 34 3 3.9%
1 kg Maltes Catarinense - BR - Maltes Catarinense - Malte de Centeio1 kg BR - Maltes Catarinense - Malte de Centeio 33.5 25 13.2%
2 kg Apis Pampa - Mel de Abelha2 kg Mel de Abelha - (late boil kettle addition) 38 12 26.3%
4.30 kg AR - Malta Pilsen - El Jaguar Genuíno4.3 kg Malta Pilsen - El Jaguar Genuíno 37 3.6 56.6%
7.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Barth-Haas - Pahto8 g Pahto Hops Pellet 20 Boil 60 min 15.71 7.4%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Hop Stand at 85 °C 20 min 1.42 9.3%
5 g Hallertau Blanc5 g Hallertau Blanc Hops Pellet 10 Hop Stand at 85 °C 20 min 0.57 4.6%
10 g Yakima Valley Hops - Talus10 g Talus Hops Lupulin Pellet 9.2 Hop Stand at 85 °C 0 min 0.95 9.3%
15 g Yakima Valley Hops - Talus15 g Talus Hops Lupulin Pellet 9.2 Dry Hop at 17 °C 4 days 13.9%
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 10 Dry Hop 4 days 18.5%
40 g Nelson Sauvin40 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 37%
108 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18.5 L Beta-glucanase Temperature 47 °C --
Sacarificação Temperature 64 °C 50 min
Mash Out Temperature 76 °C 8 min
21.5 L Água de lavagem Batch Sparge 78 °C --
2 L Água de lastro Sparge 78 °C --
Starting Mash Thickness: 4.17 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
12 g Gypsum Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Mead M05
Amount:
3 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Med-High
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 435 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 255.6 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Após arriar em 47ºC, subir imediatamente a 1ºC por minuto até a rampa de sacarificação.
Mash Chemistry and Brewing Water Calculator
 
Notes

Adicionar o mel ao resfriamento quando a água atingir 60ºC.
Monitorar o pH para que se mantenha acima de 5 para a fermentação.
Ajustar o pH final da receita para 3,7 - 4.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-06-24 03:50 UTC
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