Bríó klón - Beer Recipe - Brewer's Friend

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Bríó klón

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Thursday December 10th 2020
1.051
1.009
5.5%
28.9
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Belgian - Pilsner10 kg Pilsner 37 1.6 100%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 24.08 33.3%
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 4.8 33.3%
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 33.3%
300 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hjallabrekkuvatn
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
-- -- 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.05 L. Suggest reducing initial water volume to 45.4 L and adding 6.65 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 15
Mash volume with grains 21.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 48 L) 45.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.1 L) 50
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume 42
Going into fermentor 42
Total: 60.9  
Equipment Profile Used: System Default
 
Notes

Hér er humlaschedulið án þurrhumlunar, en hef séð suma á heimabruggarasíðunni tala um að hann sé líklega þurrhumlaður. Þannig að þá er það spurning um að þurrhumla örlítið í lok gerjunar.

Hér væri kjörið tækifæri til að gerja undir þrýsting frá upphafi (undir 15PSI) í viku og kæla síðan bjórinn í 5 daga. Það flýtir líka fyrir kolsýrumyndun á bjórnum. Þurrhumlun væri gerð á sama tíma og coldcrash hefst.

Síðan verður hann bara betri með degi hverjum.

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  • Last Updated: 2020-12-10 21:28 UTC