Gros Nounours - Beer Recipe - Brewer's Friend

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Gros Nounours

179 calories 19.5 g 330 ml
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Beer Stats
Method: Extract
Style: Altbier
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29.1 liters
Post Boil Size: 22.86 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Hop Utilization: 98%
Calories: 179 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Tuesday September 21st 2021
1.058
1.016
5.5%
29.2
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Bestmalz - BEST Pilsen2.5 kg BEST Pilsen 37 1.9 42.4%
2 kg Bestmalz - BEST Munich2 kg BEST Munich 37 6.3 33.9%
0.50 kg Bestmalz - BEST Chit Malt0.5 kg BEST Chit Malt 23 1.4 8.5%
0.50 kg Bestmalz - BEST Vienna0.5 kg BEST Vienna 37 3.8 8.5%
0.15 kg Weyermann - Carafa Special Type 1 0.15 kg Carafa Special Type 1 29.9 340 2.5%
0.15 kg Weyermann - Caramunich Type 10.15 kg Caramunich Type 1 33.5 35 2.5%
0.10 kg Thomas Fawcett - Pale Chocolate Malt0.1 kg Pale Chocolate Malt 32.2 230 1.7%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Spalter Select (Germany)20 g Spalter Select (Germany) Hops Pellet 3.5 Boil 30 min 6.62 20%
25 g Hallertau Blanc25 g Hallertau Blanc Hops Pellet 10 Boil 5 min 6.13 25%
25 g Tettnanger25 g Tettnanger Hops Pellet 4.5 Boil 60 min 13.84 25%
30 g Spalter Select (Germany)30 g Spalter Select (Germany) Hops Pellet 3.5 Boil 5 min 2.58 30%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: turbinado       Amount: 120.8 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 62
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike -- 69 °C 60 min
10 L Batch Sparge -- 78 °C --
10 L Batch Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 34.5 L) 35
Mash volume with grains (equipment estimates 34.5 L) 38.9
Grain absorption losses (steeping) -5.9
Pre boil volume (equipment estimates 28.6 L) 29.1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 21 L) 22.9
Going into fermentor (equipment estimates 22.9 L) 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 35  
Equipment Profile Used: System Default
 
Notes

brewed october 2021
mash PH 5 or 5.2
pre boil gravity 1042
original gravity 1059
final gravity 1018

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  • Last Updated: 2022-04-15 13:13 UTC