LUX Rye Ale | Bissell Brothers (approximation) Braumeister 20L - Beer Recipe - Brewer's Friend

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LUX Rye Ale | Bissell Brothers (approximation) Braumeister 20L

219 calories 27.6 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 73% (brew house)
Source: AnteK
Calories: 219 calories (Per 330ml)
Carbs: 27.6 g (Per 330ml)
Created: Sunday March 28th 2021
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LUX Rye Ale | Bissell Brothers (approximation) Braumeister 20L

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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Pale Ale3.5 kg Pale Ale 39 2.3 57.9%
1.50 kg Weyermann - Rye Malt1.5 kg Rye Malt 36 3.7 24.8%
50 g Weyermann - Acidulated50 g Acidulated 27 3.4 0.8%
1 kg Castle Malting - Château Wheat Blanc1 kg Château Wheat Blanc 38 1.8 16.5%
6.05 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Centennial35 g Centennial Hops Pellet 10 Boil 5 min 7.84 14%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Boil 5 min 9.8 14%
35 g Centennial35 g Centennial Hops Pellet 10 Whirlpool at 90 °C 20 min 14 14%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 20 min 17.5 14%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 20%
50 g Centennial50 g Centennial Hops Pellet 10 Dry Hop 5 days 20%
10 g Centennial10 g Centennial Hops Pellet 10 Mash 0 min 2.24 4%
250 g / 0.00 €
 
Yeast
- SAFALE US-05
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.94 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 27
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Temperature -- 50 °C --
Infusion -- 50 °C 15 min
Mash in Infusion -- 68 °C 90 min
mash out Infusion -- 78 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.4 L) 32
Mash volume with grains (equipment estimates 38.3 L) 35.9
Grain absorption losses -6.1
Hops absorption losses (mash) -0.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 25
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20.4 L) 22.7
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.4 L) 20
Total: 32  
Equipment Profile Used: System Default
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total RO Water: 28l.
(Hoppy Juicy, its a cloudy beer)
28l to mash / ph 5.3/5.4

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days"

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  • Last Updated: 2021-04-19 16:33 UTC