James's first time - Beer Recipe - Brewer's Friend

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James's first time

180 calories 20.2 g 330 ml
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Beer Stats
Method: BIAB
Style: California Common Beer
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.004 (recipe based estimate)
Post Boil Gravity: 1.117 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Ed
Calories: 180 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Friday May 29th 2020
1.058
1.017
5.4%
30.7
11.5
3.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 kg Dry Malt Extract - Light0.9 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 81.8%
100 g United Kingdom - Crystal 45L100 g Crystal 45L 34 45 9.1%
60 g Belgian - Biscuit60 g Biscuit 35 23 5.5%
40 g Belgian - Special B40 g Special B 34 115 3.6%
1,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Chinook (13 AA)3 g Chinook (13 AA) Hops Leaf/Whole 13 Boil 60 min 22.71 21.4%
1 g Mosaic (12.5 AA)1 g Mosaic (12.5 AA) Hops Leaf/Whole 12.5 Boil 60 min 7.28 7.1%
2 g Mosaic (12.5 AA)2 g Mosaic (12.5 AA) Hops Leaf/Whole 12.5 Aroma 15 min 0.72 14.3%
3 g Chinook (13 AA)3 g Chinook (13 AA) Hops Leaf/Whole 13 Aroma 0 min 21.4%
5 g Mosaic (12.5 AA)5 g Mosaic (12.5 AA) Hops Leaf/Whole 12.5 Aroma 0 min 35.7%
14 g / $ 0.00
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
0.50 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
14 - 18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 30 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.63 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 9.3 L) 10.1
Mash volume with grains (equipment estimates 9.4 L) 10.2
Grain absorption losses -0.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 8.2 L) 9
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 3
Top off amount 3
Volume into fermentor 6
Total: 10.1  
Equipment Profile Used: System Default
 
Notes

three step mash - 60 (15mins), 66.5 (45mins) and 70 (15mins)
Ferment 17C
Bottle to conditioned to reach 2.7 volumes of co2
Tasting at bottling: deep rounded bitterness, earthy slightly floral aromas (not much pine)

Taste after two weeks conditioning and two weeks of cold storage - rounded bitterness with a hint at earthy and floral aromas

2nd in Oxford Brewers Association competition 19.06.19



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  • Last Updated: 2020-05-29 08:38 UTC