Oli's WAY - Beer Recipe - Brewer's Friend

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Oli's WAY

121 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 121 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Saturday October 31st 2020
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OG: 1.043 FG: 1.009 ABV: 4.5% IBU: 26

1.040
1.008
4.1%
27.0
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Pilsner3.5 kg Pilsner 37 1.8 100%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 60 min 2.69 4.3%
10 g Citra10 g Citra Hops Pellet 11 Boil 20 min 10.24 8.7%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 10 min 6.96 8.7%
10 g Saaz10 g Saaz Hops Pellet 3.5 Whirlpool 0 min 0.92 8.7%
10 g Citra10 g Citra Hops Pellet 11 Whirlpool 0 min 2.9 8.7%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 3.29 8.7%
20 g Saaz20 g Saaz Hops Pellet 3.5 Dry Hop 7 days 17.4%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 7 days 17.4%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 17.4%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp thé au chanvre Other Whirlpool 0 min.
0.50 g Whirlfloc Water Agt Boil 10 min.
1 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 90       Temp: 5 °C       CO2 Level: 2.45 g/l
 
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
15 L Decoction 63 °C 63 °C 90 min
mash out 63 °C 75 °C --
12 L Sparge 75 °C 75 °C --
boil 100 °C 100 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.5
Mash volume with grains 12.8
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 21.7 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 22
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 19
Total: 26.4  
Equipment Profile Used: System Default
 
Notes

Thé : 2 c. à table et remplir théière d'eau bouillante - ajouter à la fin du boil
Fermentation primaire : 7 jours à 19 degré celsius
Fermentation secondaire : 10 jours à 19 degré celsius

5 février 2022
OG 1.042

22 février 2022 transvide : 1.006

  • ajout d'houblon a froid

    27 février cold crash

    28 février 2022 embouteillage : FG 1.006

    32 x 500ml
    2 x 341ml


    BATCH #2 - 21 juin 2021
    LEVURE LALLEMAND - American west coast ale BRY-97
    Préboil 25.8 litres
    10g saaz à 90 min (au lieu de 60 min)
    20g citra à 0 minutes
    OG 1.045

    28 juin 2021 - transfère + ajout DRY HOP - gravité 1.004

    3 juillet 2021 : cold crash 7 heures + embouteillage

    FG : 1.005

    30 x 500ml
    2 x 341ml


    BATCH #1 - 31 octobre 2020
    OG 1.042
    transvide le 11 novembre Gravité finale atteinte : 1.006

    Embouteillage le 21 novembre 2020
    FG 1.006
    4.73%

    27 x 500ml
    2 x 341ml

    Vraiment Bonne léger goût de pamplemousse!
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  • Last Updated: 2022-03-02 12:16 UTC