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Ovala rummet

219 calories 17 carbs
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 16.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 219 calories (Per 355mL)
Carbs: 17 g (Per 355mL)
Created Sunday September 15th 2019
1.067
1.009
7.66%
40.99
6.97
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 kg Finland - Pilsner Malt3.5 kg Pilsner Malt 37 2 79.5%
0.5 kg Belgian - CaraVienne0.5 kg CaraVienne 34 20 11.4%
0.4 kg Cane Sugar0.4 kg Cane Sugar 46 0 9.1%
4.4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
35 g Styrian Goldings35 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 90 min 34.01 35%
20 g Styrian Goldings20 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 10 min 6.59 20%
10 g Styrian Goldings10 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 1 min 0.39 10%
35 g Styrian Goldings35 g Styrian Goldings Hops Leaf/Whole 5.5 Dry Hop 5 days 35%
 
Mash Guidelines
Amount Description Type Temp Time
11 L Infusion 67 °C 75 min
18 L Sparge 78 °C 45 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
2 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
16 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Notes

JÄS VID 20°C TILLS PRIMÄRJÄSNINGEN ÄR KLAR OCH TILLSÄTT SEDAN BRETTANOMYCES BRUXELLENSIS (ELLER VALFRI ANNAN BRETTANOMYCES, DOCK EJ B. LAMBICUS).

FLYTTA TILL SEKUNDÄRJÄSNING OCH TORRHUMLA EFTER CIRKA 2–4 VECKOR.

BUTELJERA OCH FLASKJÄS TILL 3,0 VOLYMER KOLSYRA.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-20 19:16 UTC
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