FAKE LAGER TRIPLE HOP - Beer Recipe - Brewer's Friend

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FAKE LAGER TRIPLE HOP

130 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: manoel copetti
Calories: 130 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Wednesday July 15th 2020
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1.043
1.008
4.7%
27.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Agrária - Pilsner Malt4 kg Pilsner Malt 37 2 100%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nugget10 g Nugget Hops Pellet 14 Boil 59 min 20.32 16.7%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 10 min 7.4 33.3%
20 g Cascade20 g Cascade Hops Pellet 7 Dry Hop 10 days 33.3%
10 g Summit10 g Summit Hops Pellet 18.5 Dry Hop 10 days 16.7%
60 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 122.1 g       Temp: 20 °C       CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Decoction 69 °C 65 °C 60 min
10 L Fly Sparge 70 °C 70 °C --
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 12.6
Mash volume with grains 15.2
Grain absorption losses -4
Remaining sparge water volume 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 19.2 L) 20
Estimated amount in fermentor 20
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

FERMENTAÇÃO: DIA 1 A 6, 12 GRAUS
DIA 6 PARA 7, SOBE PARA 14 GRAUS
DIA 7 PARA 10, SOBE PARA 16 GRAUS (NO DIA 10 FAZ DRY HOP)
MATURAÇÃO: BAIXA A TEMPERATURA PARA 5 GRAUS POR 4 DIAS.
ENVASE: 6 GRAMAS POR LITRO

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  • Last Updated: 2020-10-01 18:42 UTC