Libertadores - Beer Recipe - Brewer's Friend

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Libertadores

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 70 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 32.17 liters
Post Boil Size: 27.51 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Thiago Malagrinò
Hop Utilization: 92%
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Tuesday September 1st 2020
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1.045
1.010
4.5%
27.3
17.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.96 kg Weyermann - German - Pale Ale2.96 kg German - Pale Ale 39 4.64 85%
0.20 kg Belgian - Special B0.2 kg Special B 34 305.39 5%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 4.37 5%
0.18 kg Flaked Rye0.18 kg Flaked Rye 36 5.97 5%
3.54 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Artisan - Idaho #75 g Idaho #7 Hops Pellet 13.6 First Wort at 82 °C 0 min 10.56 11.1%
10 g Artisan - Idaho #710 g Idaho #7 Hops Pellet 13.6 Boil at 96 °C 30 min 14.29 22.2%
30 g Artisan - Idaho #730 g Idaho #7 Hops Pellet 13.6 Boil at 96 °C 1 min 2.41 66.7%
45 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Fining Boil 15 min.
2 ml Lactic acid Water Agt Boil 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 106 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 109.3 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46.2 9 0 19.4 120 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.85 L Glucanase Infusion 48.3 °C 45 °C 10 min
Protease Temperature 45 °C 55 °C 10 min
Alfa- e Beta-amilase Temperature 55 °C 66 °C 60 min
Sacarificação final Temperature 66 °C 72 °C 5 min
Inativação enzimática Vorlauf 72 °C 78 °C 10 min
24.15 L Recirculação / lavagem Sparge 78 °C 78 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 8.9
Mash volume with grains 11.2
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 21.5 L) 27.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 32.2
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 27.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.5 L) 19
Total: 36.6  
Equipment Profile Used: System Default
"Libertadores" Best Bitter beer recipe by Thiago Malagrinò. All Grain, ABV 4.5%, IBU 27.26, SRM 17.53, Fermentables: (German - Pale Ale, Special B, Flaked Oats, Flaked Rye) Hops: (Idaho #7) Other: (Whirlfloc, Lactic acid, Gypsum, Calcium Chloride (anhydrous), Epsom Salt)
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  • Last Updated: 2021-02-16 21:55 UTC