Seiglante - Beer Recipe - Brewer's Friend

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Seiglante

260 calories 23.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 12.3 °P (recipe based estimate)
Post Boil Gravity: 13.9 °P (recipe based estimate)
Efficiency: 80% (brew house)
Source: simon
Calories: 260 calories (Per 500ml)
Carbs: 23.1 g (Per 500ml)
Created: Friday September 24th 2021
13.9 °P
2.6 °P
6.1%
49.6
9.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg US - Pale 2-Row3 kg Pale 2-Row 37 1.8 55.8%
0.75 kg Bestmalz - Rye Malt0.75 kg Rye Malt 38 3.1 13.9%
475 g Briess - Brewers Rye Flakes475 g Brewers Rye Flakes 32.7 3 8.8%
475 g German - Carapils475 g Carapils 35 1.3 8.8%
180 g American - Caramel / Crystal 150L180 g Caramel / Crystal 150L 33 150 3.3%
500 g Rice Hulls500 g Rice Hulls 0 0 9.3%
5,380 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Chinook14 g Chinook Hops Pellet 13 Boil 60 min 22.09 7.7%
28 g Centennial28 g Centennial Hops Pellet 10 Boil 10 min 12.32 15.4%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Whirlpool 30 min 5.73 15.4%
28 g Galaxy28 g Galaxy Hops Pellet 14.25 Whirlpool 30 min 9.5 15.4%
28 g Centennial28 g Centennial Hops Pellet 10 Dry Hop 2 days 15.4%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Dry Hop 2 days 15.4%
28 g Galaxy28 g Galaxy Hops Pellet 14.25 Dry Hop 2 days 15.4%
182 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
650 g Blood Orange purée Water Agt Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Zero Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 19 25 55 300 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.14 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.1
Mash volume with grains 19.7
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 17.3 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21.3 L) 25
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.7 L) 21
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Mash 67C for 60 min
Ferm @ 18C until 3-4P for diacetyl rest (raise 2C)
(Add Blood Orange purée if you want a fruit-based RyePA version at the end of fermentation so yeast can consume sugars)
Cold Crash 24h
DH for days (or you can DH @ diacetyl rest let the yeast consume the sugars of hop creep)

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  • Last Updated: 2021-10-12 19:05 UTC