Loah - Beer Recipe - Brewer's Friend

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Loah

61 calories 6.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.020 (recipe based estimate)
Post Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt
Calories: 61 calories (Per 330ml)
Carbs: 6.9 g (Per 330ml)
Created: Monday November 30th 2020
1.020
1.006
1.8%
16.1
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.42 kg United Kingdom - Lager1.42 kg Lager 38 1.4 79.3%
0.08 kg American - Wheat0.08 kg Wheat 38 1.8 4.5%
0.21 kg Crisp Malting - Caramalt0.21 kg Caramalt 34 15 11.7%
0.08 kg Rolled Oats0.08 kg Rolled Oats 33 2.2 4.5%
1.79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.08 g Barth-Haas - Styrian Savinjski Golding7.08 g Styrian Savinjski Golding Hops Pellet 5.8 Boil 0 min 29.8%
16.67 g Barth-Haas - Styrian Savinjski Golding16.67 g Styrian Savinjski Golding Hops Pellet 5.8 Boil 60 min 16.14 70.2%
23.75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Protafloc Fining Mash 10 min.
 
Yeast
Lallemand - Windsor
Amount:
0.20 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.76 bar       Temp: 2 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
To achieve:

Calcium >150ppm; Sulphate, 200 ppm, Chloride 100ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 L Strike 82 °C 82 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 4.5
Mash volume with grains 5.7
Grain absorption losses -1.8
Remaining sparge water volume (equipment estimates 24 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 22.7  
Equipment Profile Used: System Default
 
Notes

Strike Temperature 89ºC approx. to achieve a Mash Temperature of 82ºC ± 1.0ºC
Mash Stand time 35 minutes before commencing run-off (test for starch -ve iodine)
Sparge temperature 85ºC approx.
Total boil time 60 min, final additions 5 min before end of boil
Collection temperature 10ºC
Maximum fermentation temperature 14ºC (Fermentation time 24 hours approx.)
When gravity approaching 1015º, cool rapidly (as possible) down to 7ºC to 8ºC
Check PG after 12 hours cooling, if gravity dropping apply further cooling.
Hold in FV for 48 hours an cool down to 1ºC to 2ºC
Transfer to CT via Sterile Filter
Maturation time 7 days at 1ºC -2ºC

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  • Last Updated: 2021-10-27 15:28 UTC