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Rapid Brew vol. 2

170 calories 15.5 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 27.42 liters
Post Boil Size: 25.65 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Petrik Saari
Hop Utilization: 99%
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created Monday April 18th 2022
1.052
1.010
5.5%
32.1
10.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.10 kg Viking - Pale Ale Malt4.1 kg Pale Ale Malt 37 5.17 67.2%
1 kg Viking - Wheat Malt1 kg Wheat Malt 38 5.17 16.4%
0.70 kg Viking - Dextrine Malt0.7 kg Dextrine Malt 33 3.31 11.5%
0.30 kg Viking - Caramel 50 Malt(20L)0.3 kg Caramel 50 Malt(20L) 34 51.87 4.9%
6.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Mandarina Bavaria35 g Mandarina Bavaria Hops Pellet 10.3 Boil 10 min 13.28 17.5%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 10 min 6.45 17.5%
65 g Mandarina Bavaria65 g Mandarina Bavaria Hops Pellet 10.3 Whirlpool at 80 °C 20 min 8.3 32.5%
65 g East Kent Goldings65 g East Kent Goldings Hops Pellet 5 Whirlpool at 80 °C 20 min 4.03 32.5%
200 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
25 L Strike 67 °C 60 min
Mash Out Temperature 77 °C 15 min
Starting Mash Thickness: 1.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Fining Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Helsinki, Finland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Ihanne käyminen 35-40C

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-09-13 18:57 UTC
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