003 Trigo Mandarina - Beer Recipe - Brewer's Friend

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003 Trigo Mandarina

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Wednesday June 10th 2020
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OG: 1.055 FG: 1.012 ABV: 5.6% IBU: 19

1.054
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Weyermann - Pale Ale1500 g Pale Ale 39 2.3 30%
3,000 g Weyermann - Pale Wheat3000 g Pale Wheat 36 2 60%
200 g Weyermann - Carahell200 g Carahell 34 10 4%
300 g Flaked Oats300 g Flaked Oats 33 2.2 6%
5,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 23.01 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.31 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 135.3 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 50 °C 50 °C 30 min
Temperature 64 °C 64 °C 20 min
Temperature 70 °C 70 °C 20 min
75 °C 75 °C 15 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.7
Mash volume with grains (equipment estimates 18 L) 19
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Top off amount 1
Going into fermentor 20
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

At the end of the boil steep 50gr of orange zest and coriander seeds before chilling

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  • Public: Yup, Shared
  • Last Updated: 2020-06-16 14:00 UTC