restebrygg - Beer Recipe - Brewer's Friend

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restebrygg

186 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.75 liters
Post Boil Size: 25.76 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Gulating
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Sunday February 28th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg German - Bohemian Pilsner4.6 kg Bohemian Pilsner 38 1.9 75.4%
0.20 kg German - CaraRed0.2 kg CaraRed 34 20 3.3%
0.50 kg Aromatic Malt0.5 kg Aromatic Malt 35 20 8.2%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 2.1 8.2%
0.30 kg Belgian - Biscuit0.3 kg Biscuit 35 23 4.9%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Barth-Haas - Polaris20 g Polaris Hops Leaf/Whole 21 Boil 65 min 39.76 7.1%
80 g Artisan - Southern Passion80 g Southern Passion Hops Pellet 8 Boil 5 min 13.05 28.6%
50 g Chinook50 g Chinook Hops Pellet 13 Boil 5 min 13.25 17.9%
100 g Chinook100 g Chinook Hops Pellet 13 Dry Hop 7 days 35.7%
30 g Barth-Haas - Polaris30 g Polaris Hops Pellet 21 Dry Hop 7 days 10.7%
280 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 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
17.5 L Mesking Decoction -- 66 °C --
15 L Utskylling Fly Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.3
Mash volume with grains 22.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 20.2 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 31.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 25 L) 25.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.8 L) 25
Total: 38.8  
Equipment Profile Used: System Default
 
Notes

Sett tempen på 66 grader i 60 min
Også øk temperaturen i mesken til 78 før man løfter maltkurven og starte og skylle .
Og deretter øker du til 100 grader etter 7-10 min kommer helt an på hvor mye vann du har klart og skyllet siden start.

Brygget gjæres på 18-20 grader i 14 dager
Og tørrhumlen inn i 7 dager.

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  • Last Updated: 2021-03-01 09:12 UTC