Test Drive III - Beer Recipe - Brewer's Friend

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Test Drive III

275298 calories 25303 g 650 L
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 47.5 liters
Post Boil Size: 44.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Conner
Calories: 275298 calories (Per 650L)
Carbs: 25303 g (Per 650L)
Created: Thursday March 25th 2021
1.046
1.009
4.9%
19.6
5.9
n/a
957.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Golden Promise5 kg Golden Promise ฿ 99.00 / kg
฿ 495.00 		37 3 55.6%
2 kg Castle Malting - Château Vienna2 kg Château Vienna ฿ 100.00 / kg
฿ 200.00 		38 2.6 22.2%
0.50 kg Castle Malting - Château Wheat Blanc0.5 kg Château Wheat Blanc ฿ 90.00 / kg
฿ 45.00 		38 1.8 5.6%
0.50 kg Castle Malting - Château Biscuit0.5 kg Château Biscuit ฿ 100.00 / kg
฿ 50.00 		35 17 5.6%
0.50 kg Castle Malting - Château Cara Blond0.5 kg Château Cara Blond ฿ 100.00 / kg
฿ 50.00 		34 8 5.6%
0.50 kg Castle Malting - Château Munich Light0.5 kg Château Munich Light ฿ 100.00 / kg
฿ 50.00 		34 7.6 5.6%
9 kg / ฿ 890.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Valley Hops - CTZ15 g CTZ Hops ฿ 2.46 / g
฿ 36.90 		Pellet 16.5 Boil 60 min 15.9 68.2%
7 g Yakima Valley Hops - CTZ7 g CTZ Hops ฿ 2.46 / g
฿ 17.22 		Pellet 16.5 Boil 15 min 3.68 31.8%
22 g / ฿ 54.12
 
Other Ingredients
Amount Name Cost Type Use Time
1.42 g Irish Moss ฿ 0.06 / g
฿ 0.08 		Fining Boil 15 min.
225 g Corn Sugar ฿ 60.00 / kg
฿ 13.50 		Other Bottling 0 min.
฿ 13.58
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
฿ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 72.8 g       Temp: 27 °C       CO2 Level: 2.2 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Filtered (RO?)
1.0395 OG?
Too much water Pre/Post Boil
Added ~10L of sparge water to the Thin Mash (turn on pump)

TDII 1.042 OG
90min boil still too much water after sparge
super full water jugs ~20L

TDIII GP for Pale CTZ for Willamette
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Dough In Strike 33 °C 32 °C --
Acid Rest (86-126) Temperature 32 °C 35 °C 15 min
Protein Rest (113-131) Temperature 45 °C 52 °C 20 min
Mash Steeping 55 °C 67 °C 60 min
Mash out Vorlauf 67 °C 76 °C 10 min
32 L Fly Sparge 32 °C 32 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 30 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.81 L. Suggest reducing initial water volume to 45.4 L and adding 2.41 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 13.5
Mash volume with grains 19.4
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 44.2 L) 43.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.8 L) 47.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 42 L) 44.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.5 L) 42
Total: 57.4  
Equipment Profile Used: System Default
 
Notes

1200W holds temp? (65-70 mash)
extra H2O 90 min boil
1.0395 OG?
Too much water Pre/Post Boil
Added ~10L of sparge water to the Thin Mash (turn on pump)
~45L in fermenter

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  • Last Updated: 2021-05-25 08:34 UTC