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18_Gull (Hogna knock-off)

Method: All Grain
Style: British Golden Ale
Boil Time: 90 min
Batch Size: 27.5 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 79% (brew house)
Source: DrøyHøy Brewers
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)

Created: Sunday October 8th 2017

Original Gravity:

1.058

Final Gravity:

1.011

ABV (standard):

6.1%

IBU (tinseth):

47.4

SRM (morey):

4.4

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.40 kg	American - Pilsner2.4 kg Pilsner	37	1.8	36.4%
2.40 kg	American - Pale Ale2.4 kg Pale Ale	37	3.5	36.4%
0.90 kg	American - Wheat0.9 kg Wheat	38	1.8	13.6%
0.90 kg	American - Carapils (Dextrine Malt)0.9 kg Carapils (Dextrine Malt)	33	1.8	13.6%
6.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
17 g	Magnum17 g Magnum Hops	Pellet	15	Boil	60 min	23.58	18.1%
77 g	Mandarina Bavaria77 g Mandarina Bavaria Hops	Pellet	8.5	Whirlpool at 76 °C	15 min	23.8	81.9%
94 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
17 g	Magnum (Pellet) 17 g Magnum (Pellet) Hops	23.58	18.1%
77 g	Mandarina Bavaria (Pellet) 77 g Mandarina Bavaria (Pellet) Hops	23.8	81.9%
94 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19 L		Infusion	--	68 °C	60 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.58 tbsp	Yeast nutrient		Other	Boil	15 min.
7 g	Irish Moss		Other	Boil	15 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	22 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	16.5 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 294 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Sugar Amount: 6g/l CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Added about 10g total of gypsum and 4g of baking soda for the mash water.
Mash Chemistry and Brewing Water Calculator

Notes

Missee
Used one pack of yeast (11.5g)
Fermented at 16,5 degrees C until gravity reads 1.02-1.025
Increase temperature gradually 2 deg C every 12 hrs, up 20 degrees C and let it stay there until clean. 3-4 weeks total.

Grain bill:
Viking Pilsner (3-4 EBC)
Castle Pale Ale (7-10 EBC)
Viking Wheat (3,5-6,5 EBC)
Caramalt (25-40 EBC)

Last Updated and Sharing

360

Views

Brews

Public: Yup, Shared
Last Updated: 2019-02-18 20:26 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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