Sobrant - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Sobrant

173 calories 18.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Glaput Brew
Hop Utilization: 98%
Calories: 173 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Monday December 14th 2020
1.056
1.015
5.4%
22.2
18.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8.50 kg Weyermann - Pale Ale8.5 kg Pale Ale 39 4.64 85%
1 kg Weyermann - Melanoidin1 kg Melanoidin 34.5 70.55 10%
0.50 kg Weyermann - Caramunich Type 20.5 kg Caramunich Type 2 34 118.59 5%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Amarillo25 g Amarillo Hops Leaf/Whole 8.6 Boil 60 min 12.53 33.3%
25 g Amarillo25 g Amarillo Hops Leaf/Whole 8.6 Boil 30 min 9.63 33.3%
25 g Amarillo25 g Amarillo Hops Leaf/Whole 8.6 Boil 0 min 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Other 0 min.
7 g Epsom Salt Water Agt Other 0 min.
20 g Gypsum Water Agt Other 0 min.
6.50 g Baking Soda Water Agt Other 0 min.
5.40 g Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 193 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.88 bar       Temp: 5 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion 74 °C 67 °C 90 min
Top Off 78 °C 78 °C 10 min
30 L Sparge 78 °C -- 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 13 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.08 L. Suggest reducing initial water volume to 45.4 L and adding 0.68 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 27 L) 28.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.1 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 40
Going into fermentor 40
Total: 58.9  
Equipment Profile Used: System Default
"Sobrant" Experimental Beer recipe by Glaput Brew. All Grain, ABV 5.39%, IBU 22.15, SRM 18.32, Fermentables: (Pale Ale, Melanoidin, Caramunich Type 2) Hops: (Amarillo) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Phosphoric acid)
Last Updated and Sharing
 
538
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-14 13:13 UTC