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jakabony

Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: des
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)

Created: Saturday November 30th 2019

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.3%

IBU (tinseth):

35.2

SRM (morey):

6.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale	38	3.75	52.1%
0.50 kg	American - Munich - Light 10L0.5 kg Munich - Light 10L	33	10	10.4%
500 g	Flaked Barley500 g Flaked Barley	32	2.2	10.4%
500 g	German - Carapils500 g Carapils	35	1.3	10.4%
300 g	Briess - DME Golden Light300 g DME Golden Light	44.6	4	6.2%
0.50 kg	Simpsons - CaraMalt Light0.5 kg CaraMalt Light	35	12	10.4%
4.80 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Northern Brewer18 g Northern Brewer Hops	Pellet	7.8	Boil at 100 °C	60 min	16.42	18.4%
20 g	Domestic Hallertau20 g Domestic Hallertau Hops	Pellet	3.9	Boil at 100 °C	60 min	9.12	20.4%
20 g	Domestic Hallertau20 g Domestic Hallertau Hops	Pellet	3.9	Boil at 100 °C	30 min	7.01	20.4%
40 g	Ahtanum40 g Ahtanum Hops	Leaf/Whole	6	Whirlpool at 80 °C	0 min	2.69	40.8%
98 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 g	Northern Brewer (Pellet) 18 g Northern Brewer (Pellet) Hops	16.42	18.4%
40 g	Domestic Hallertau (Pellet) 40 g Domestic Hallertau (Pellet) Hops	16.13	40.8%
40 g	Ahtanum (Leaf/Whole) 40 g Ahtanum (Leaf/Whole) Hops	2.69	40.8%
98 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
11.5 L	Steeping	66 °C	66 °C	60 min
22 L	Sparge	77 °C	77 °C	20 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Irish Moss		Fining	Boil	15 min.

Yeast

Wyeast - British Cask Ale 1026

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Med/High
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	15 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	9 - 14 °C	Starter:	No
Fermentation Temp:	15 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 158.9 g Temp: 20 °C CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

experimental.
Ale yeast 1st until dopped around 50%. temp 20deg c
reduce temp to 7 deg v. Pitch lager yeast.
Await gravity to max out then carry out diacetyl rest 17deg c
Result:
Racked to corney.
Forced carb in corney @ 30-40 psi rocked for 20 min twice.
Dispensed 5 hrs later through tap at 6 psi.
Great taste though hazey. Well balanced carbonation at tap.

Also Bottled 10 x 500ml.
Stored @7 deg for 2 weeks. Beer clear.
Fruity front taste. Looking for the crisp aftertaste but not there.
Suggest pitching lager yeast earlier @ 40% (1030).

Last Updated and Sharing

233

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Brews

Public: Yup, Shared
Last Updated: 2020-01-07 17:57 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 $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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