Green First Gold - Beer Recipe - Brewer's Friend

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Green First Gold

130 calories 11.4 g 12 L
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 80 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.3 liters
Post Boil Size: 19.9 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Rob Budworth
Calories: 130 calories (Per 12L)
Carbs: 11.4 g (Per 12L)
Created: Tuesday November 3rd 2020
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Pilsner_2

by Torben Vedel

OG: 1.046 FG: 1.009 ABV: 4.8% IBU: 36

1.040
1.007
4.3%
44.6
3.1
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Pilsner3 kg Pilsner 36 1.5 90.9%
0.05 kg Weyermann - Carapils0.05 kg Carapils 34.5 2.1 1.5%
0.06 kg United Kingdom - Golden Naked Oats0.06 kg Golden Naked Oats 33 10 1.8%
0.19 kg Munich Malt0.19 kg Munich Malt 36.8 7.87 5.8%
3.30 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g First Gold32 g First Gold Hops Leaf/Whole 7.5 Boil 60 min 34.12 47.8%
10 g First Gold10 g First Gold Hops Leaf/Whole 7.5 Boil 15 min 5.29 14.9%
15 g First Gold15 g First Gold Hops Leaf/Whole 7.5 Boil 5 min 3.19 22.4%
10 g First Gold10 g First Gold Hops Leaf/Whole 7.5 Whirlpool 0 min 1.97 14.9%
67 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 0 min.
1 tsp Epsom Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 138 g       Temp: 20 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 70 °C 66 °C 60 min
8 L Fly Sparge 65.6 °C 72 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 14 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.9
Mash volume with grains 12.1
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 21.2 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 24.3
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19.1 L) 19.9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.9 L) 19
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

Gypsum and Epsom Salts added to Liquor to 'Burtonize'.
1/2 Protofloc tablet as copper finning added as copper finings

Green Hops so scaled up x5

Priming was 1/2 teaspoon per pint bottle

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  • Last Updated: 2023-09-28 15:58 UTC