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Natt til 18 mai (neipa)

180 calories 16.8 g 330 ml
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created Tuesday May 14th 2019
1.059
1.012
6.2%
108.0
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Briess - Synergy Select Pilsen Malt7.5 kg Synergy Select Pilsen Malt 38.3 1.8 57.3%
2.50 kg German - Pale Ale2.5 kg Pale Ale 39 2.3 19.1%
0.90 kg Flaked Oats0.9 kg Flaked Oats 33 2.2 6.9%
0.70 kg United Kingdom - Malted Naked Oats0.7 kg Malted Naked Oats 33 1.3 5.3%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 7.6%
0.50 kg German - Caramel Pils0.5 kg Caramel Pils 35 2.4 3.8%
13.10 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 10 4.3%
100 g Mandarina Bavaria100 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 80 °C 30 min 15.46 8.7%
200 g Mosaic200 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 30 min 45.46 17.4%
150 g Artisan - Idaho #7150 g Idaho #7 Hops Pellet 13.6 Whirlpool at 80 °C 30 min 37.1 13%
50 g Citra50 g Citra Hops Leaf/Whole 11 Dry Hop 11 days 4.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 11 days 4.3%
200 g Artisan - Idaho #7 (13.6 AA)200 g Artisan - Idaho #7 (13.6 AA) Hops Pellet 13.6 Dry Hop 7 days 17.4%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 7 days 4.3%
50 g Mandarina Bavaria50 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 7 days 4.3%
250 g Mosaic250 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 21.7%
1,150 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.30 g Gypsum Water Agt Mash 1 hr.
14 g Calcium Chloride Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
6 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 279 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
Mash Chemistry and Brewing Water Calculator
 
Notes



Add 100g sweet orange peel 5 minutes boil

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-26 17:30 UTC
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