Solbränd surgubbe - Beer Recipe - Brewer's Friend

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Solbränd surgubbe

314 calories 27.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17.1 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 314 calories (Per 500ml)
Carbs: 27.4 g (Per 500ml)
Created: Monday December 7th 2020
1.068
1.012
7.3%
20.5
42.3
n/a
244.15
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Ireks - Pale Ale Malt3 kg Pale Ale Malt 36.8 5.97 76.5%
0.14 kg United Kingdom - Brown0.14 kg Brown 32 171.96 3.6%
0.14 kg Belgian - Aromatic0.14 kg Aromatic 33 99.91 3.6%
0.30 kg German - CaraMunich II0.3 kg CaraMunich II 34 121.26 7.7%
0.14 kg Belgian - Special B0.14 kg Special B 34 305.39 3.6%
0.10 kg Thomas Fawcett - Pale Chocolate Malt0.1 kg Pale Chocolate Malt 32.2 612.27 2.6%
0.10 kg Belgian - Wheat0.1 kg Wheat 38 3.31 2.6%
3.92 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Fuggles15 g Fuggles Hops kr 0.69 / g
kr 10.35 		Pellet 4.3 Boil 60 min 12.39 42.9%
20 g Saaz20 g Saaz Hops kr 0.79 / g
kr 15.80 		Pellet 3.5 Boil 20 min 8.14 57.1%
35 g / kr 26.15
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
kr 49.00 / each
kr 49.00
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
kr 169.00 / each
kr 169.00
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
kr 218.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
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
9.02 L Strike 71 °C 63 °C 40 min
Temperature -- 72 °C 35 min
Mash out Temperature -- 78 °C 5 min
10.9 L Sparge 80 °C -- --
Starting Mash Thickness: 2.3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 9
Mash volume with grains 11.6
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 14.7 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 17.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13
Going into fermentor 13
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

The idea is to pitch the US-05 yeast first, wait a few days and then pitch the Roeselare ale blend.

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  • Last Updated: 2021-01-08 17:42 UTC