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BIAB Пернишки кюмюр, сиреч Стаут (RifayBrew) (v23)

-1,883,891 calories
Method: BIAB
Style: American Stout
Boil Time: 70 min
Batch Size: 41 liters (fermentor volume)
Boil Size: 45 liters
Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 77% (brew house)
Source: RifayBrew
Share: <EMBED>
15.1 °P
2.7 °P
6.68%
31.68
41.53
5.54
Fermentables
Amount Fermentable PPG °L Bill %
5.1 kgBelgian - Pale Ale5.1 kg Pale Ale383.447.2%
2.2 kgBelgian - Munich2.2 kg Munich38620.4%
1.1 kgBelgian - Special B1.1 kg Special B3411510.2%
1.1 kgBelgian - Biscuit1.1 kg Biscuit352310.2%
0.8 kgBelgian - Chocolate0.8 kg Chocolate303407.4%
0.3 kgBelgian - Roasted Barley0.3 kg Roasted Barley305752.8%
0.2 kgUnited Kingdom - Oat Malt0.2 kg Oat Malt2821.9%
10.8 kg Total      
Hops
Amount Variety Type AA Use Time IBU
60 gHallertau Blanc60 g Hallertau Blanc HopsPellet9Boil60 min31.68
Mash Guidelines
Amount Description Type Temp Time
48 LTemp restTemperature65 C45 min
--Temp restTemperature72 C15 min
--MashoutTemperature78 C10 min
Other Ingredients
Amount Name Type Use Time
1 tspBaking Soda1 tsp Baking SodaWater AgtMash0 min.
5 gIrish Moss5 g Irish MossFiningBoil5 min.
Yeast
Amount:
22
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21.1 - 37.8 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2,4 Volumes
Target Water Profile: Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Notes
http://forum.beer-bg.com/viewtopic.php?f=24&t=3944
Before boil: 12P
24.11.18 Brewday
OG: 14P refractometer / 15P zaharomer

03.12.2018
OG: 5,5 refracrometer / 0,6 corrected, 3,5 zaharomer
Transfered to serving kegs on 1BAR and 5C in kegerator.
Photos
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Recipe QR Code
View Count: 160
Brew Count: 0
Last Updated: 2018-12-07 06:43 UTC
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