Lervig Paragon nedskalert Beer Recipe | All Grain English Barleywine | Brewer's Friend
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Lervig Paragon nedskalert

110 calories 9.4 g 100 ml
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 63% (ending kettle)
Source: Lervig
Calories: 110 calories (Per 100ml)
Carbs: 9.4 g (Per 100ml)
Created: Thursday February 23rd 2023
1.117
1.021
14.3%
30.1
19.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,540 g German - Pilsner3540 g Pilsner 38 1.6 44%
3,000 g Weyermann - Munich Type I3000 g Munich Type I 38 6 37.3%
1,000 g Dry Malt Extract - Light1000 g Dry Malt Extract - Light 42 4 12.4%
260 g Simpsons - Crystal T50260 g Crystal T50 34 50 3.2%
100 g German - CaraFoam100 g CaraFoam 37 1.8 1.2%
100 g Viking - Caramel 300100 g Caramel 300 35 152.4 1.2%
50 g United Kingdom - Chocolate50 g Chocolate 34 425 0.6%
8,050 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Warrior17 g Warrior Hops Pellet 15.3 Boil 60 min 30.13 100%
17 g / kr 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Meske Strike 70 °C 65 °C 60 min
4 L Skylle Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Boil 10 min.
0.80 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2.50 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
NRV/NRA Rælingen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

500 g ekstra DME gir i underkant av 1,5 liter ekstra vørter.

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  • Public: Yup, Shared
  • Last Updated: 2023-12-05 22:40 UTC
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