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Gigione

125 calories 16.9 g 330 ml
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 51% (brew house)
Source: QuareNick
Calories: 125 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)
Created Sunday August 11th 2019
1.040
1.016
3.1%
63.6
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 50%
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 50%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Sorachi Ace25 g Sorachi Ace Hops Pellet 11.1 Boil at 100 °C 60 min 34.18 47.2%
28 g Sorachi Ace28 g Sorachi Ace Hops Pellet 11.1 Boil at 100 °C 30 min 29.42 52.8%
53 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 L Mash In Infusion 52 °C 15 min
Alfa milasi Infusion 62 °C 40 min
Beta milasi Infusion 68 °C 20 min
20 L Mash Out Infusion 78 °C 10 min
Starting Mash Thickness: 2.6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Lactic acid Water Agt Mash 5 min.
4 g Gypsum Water Agt Mash 5 min.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 108.5 g       Temp: 5 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10 gr Acido lattico su Acqua Mash
8 gr Acido lattico su Acqua Sparging
Mash Chemistry and Brewing Water Calculator
 
Notes


A fine mash out OG 1.036
22 settembre OG 1.040

23 settembre: Aggiunta di 200 grammi di mirto secco "ravvivato" con la vodka, fase tumultuosa.

24 settembre OG 1.016
26 settembre Og 1.016
30 settembre scarico lieviti

6 ottobre imbottigliamento. Conservazione in frigo a 5°

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-06 20:48 UTC
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