PopsBohemian - Beer Recipe - Brewer's Friend

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PopsBohemian

179 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Czech Premium Pale Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 179 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Monday October 19th 2020
1.059
1.010
6.5%
40.8
5.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Bestmalz - BEST Pilsen4 kg BEST Pilsen 37 1.9 66.7%
1 kg Bestmalz - BEST Munich1 kg BEST Munich 37 6.3 16.7%
1 kg Bestmalz - BEST Vienna1 kg BEST Vienna 37 3.8 16.7%
6 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 21.02 33.3%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 40 min 16.14 33.3%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 5 min 3.67 33.3%
150 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Sparge 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Sparge 1 hr.
7.23 ml Lactic acid Water Agt Mash 1 hr.
2.66 ml Lactic acid Water Agt Sparge 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 tsp Whirlfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 10 min.
2.25 ml Enzima Ultraflo Max Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 479 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.08 bar       Temp: 8 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Bioleve
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 15 2 40 40 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 60 min
15 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.4 L) 36.9
Mash volume with grains (equipment estimates 39.3 L) 40.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 22 L) 26
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 26 L) 22
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,69

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo:
Cálcio - 50 mg/l
Magnésio - 15 mg/l
Sódio - <10 mg/l
Cloreto - 40 mg/l
Sulfato - 40 mg/l

PH 5,4 - Esperado

Relação sulfato/cloreto - 1 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 5 minutos finais da fervura.

3 pacotes de Fermentis W-34/70 - German Lager.
Starter com 2,0L e 200g DME
Esperado:1,67M cells / mL / °P

Fermentação :
10°C por 3 dias
12°C por 2 dia
14°C por 2 dia
16°C por 2 dia
18°C por 2 dia

Descer 3°C por dia até 0°C manter por 4 semanas.

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  • Last Updated: 2020-10-19 14:59 UTC