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Nabo-Øl bortimot #50

298 calories 30.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nabo-Øl
Calories: 298 calories (Per 330ml)
Carbs: 30.5 g (Per 330ml)
Created Thursday October 6th 2016
1.096
1.024
9.42%
109.99
9.51
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.65 kg American - Pale 2-Row4.65 kg Pale 2-Row 37 1.8 69.4%
0.60 kg American - Wheat0.6 kg Wheat 38 1.8 9%
0.60 kg American - Rye0.6 kg Rye 38 3.5 9%
0.75 kg American - Munich - Dark 20L0.75 kg Munich - Dark 20L 33 20 11.2%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 1.5%
6.7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Chinook30 g Chinook Hops Pellet 13 Boil 60 min 50.5 16.1%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Boil 60 min 49.34 16.1%
22 g Centennial22 g Centennial Hops Pellet 10 Boil 5 min 5.68 11.8%
15 g Simcoe15 g Simcoe Hops Fresh 12.7 Boil 5 min 4.47 8.1%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Whirlpool 0 min 8.1%
15 g Pacific Gem15 g Pacific Gem Hops Pellet 15.4 Hopback 0 min 8.1%
37 g Nelson Sauvin37 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 19.9%
22 g Chinook22 g Chinook Hops Pellet 13 Dry Hop 7 days 11.8%
186 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 62 °C 90 min
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish moss Fining Boil 10 min.
1 tbsp Gjærnæring Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sukker       Amount: 6g pr. ltr.      
 
Notes

Pga høy alkoholprosent brukes 1,5/2 pk gjær. Rehydreres før den tilsettes vørter. Vurder evt. sukker, hvis OG er lav etter mesking.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-06 19:25 UTC
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