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Fjord & Fjell Hey Dude

Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 107 liters
Pre Boil Gravity: 11.0 °P (recipe based estimate)
Post Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: www.brew-dudes.com
Hop Utilization: 94%
Calories: 146 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)

Created: Thursday October 4th 2018

Original Gravity:

11.8 °P

Final Gravity:

3.4 °P

ABV (standard):

4.5%

IBU (tinseth):

27.2

EBC (ebcmorey):

42.3

Mash pH

5.4

Cost CHF

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
20.70 kg	United Kingdom - Maris Otter Pale20.7 kg Maris Otter Pale	38	8.51	85.2%
1.10 kg	German - CaraMunich III1.1 kg CaraMunich III	34	150.61	4.5%
1.10 kg	United Kingdom - Brown1.1 kg Brown	32	171.96	4.5%
0.90 kg	German - Chocolate Wheat0.9 kg Chocolate Wheat - (late boil kettle addition)	31	1100.62	3.7%
0.50 kg	German - Acidulated Malt0.5 kg Acidulated Malt	27	7.58	2.1%
24.30 kg / CHF 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
240 g	East Kent Goldings240 g East Kent Goldings Hops	Leaf/Whole	4	Boil	60 min	21.92	60%
160 g	East Kent Goldings160 g East Kent Goldings Hops	Leaf/Whole	4	Boil	10 min	5.3	40%
400 g / CHF 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
400 g	East Kent Goldings (Leaf/Whole)		27.22	100%
400 g / CHF 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
82 L	Combi	Temperature	--	66 °C	60 min
	Mash Out	Temperature	--	73 °C	15 min
55.5 L		Fly Sparge	--	76 °C	30 min
Starting Mash Thickness: 3.3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
9 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
8 g	Table Salt	Water Agt	Mash	1 hr.
8 g	Table Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - Ringwood Ale 1187

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 882 B cells required

CHF 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.72 g/l

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Additions: - Mash 45 l: 3 g gypsum, 3 g table salt, 4 g calcium chloride - Sparge 25 l: 6 ml lactic acid
Mash Chemistry and Brewing Water Calculator

Notes

Starter: 3 l at 10 P (400 g DME)/ stirplate 1 day

Last Updated and Sharing

306

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Brews

Public: Yup, Shared
Last Updated: 2021-07-04 11:57 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 CHF	Cost %
Fermentables	CHF
Steeping Grains (Extract Only)	CHF
Hops	CHF
Yeast	CHF
Other	CHF
Cost Per Barrel	CHF 0.00
Cost Per Pint	CHF 0.00
Total Cost	CHF 0.00

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