Herrens Mark #6 - Beer Recipe - Brewer's Friend

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Herrens Mark #6

127 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2375 liters (fermentor volume)
Pre Boil Size: 2425 liters
Post Boil Size: 2419 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Monday October 4th 2021
1.042
1.007
4.6%
15.4
2.2
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
300 kg Bestmalz - BEST Heidelberg300 kg BEST Heidelberg 38 1.3 80%
75 kg German - Carapils75 kg Carapils 35 1.3 20%
375 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
800 g Chinook800 g Chinook Hops Pellet 16.8 Boil 60 min 15.39 28.6%
2,000 g Saaz2000 g Saaz Hops Pellet 3.5 Boil 0 min 71.4%
2,800 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 8708 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Gørløse vandprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88 18 20 35 18 357
Mash:

100ml lactic acid pr 100kg malt

Calcium chloride depending on style:
-West coast 300g
-Hazy IPA (dipa, ipa, sipa...) 600g
-Everything else 200g
Calcium Sulfate (CASO4):
-IPA 100g

Sparge:
150ml phosphoric acid pr 500 liters of water.

Boil:
Lactic acid added to kettle before boil til reach 5,1 ph. 100ml lactic acic per 0.1 you have to drop.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Rob fucked up and strike was 4 degrees to low hot water added until 65 and an additional 10 min rest Infusion 66.8 °C 64.5 °C 60 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 2394.7 L. Suggest reducing initial water volume to 45.4 L and adding 2349.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1297.5 L 1050
Strike water volume at mash thickness of 2.8 L/kg 1050
Mash volume with grains 1297.5
Grain absorption losses -375
Remaining sparge water volume (equipment estimates 1720.6 L) 1750.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 2394.7 L) 2425
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -14
Post boil Volume (equipment estimates 2375 L) 2419
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 2419 L) 2375
Total: 2800.9  
Equipment Profile Used: System Default
 
Notes

Brew date: 05/10/21

Malt batch codes:
Bestmalz:
Pils 3417-23121-74
Cara pils 3141-25021-88


Mash water chemistry
-ml og lactic acid added:375
-g of calcium chloride added:165g
-g of caso4 added:na

Mash water temperature: 66.8
Mash temperature:63/65
Rob fucked up and strike was 4 degrees to low hot water added until 65 and an additional 10 min rest.

Phosphoric acid added to sparge water:600ml

Fermenter cleaned with caustic and oxidizer?: y

Boil ph: 5.7
Lactic acid added to boil:500ml

Hops (batch codes and amounts added):
-60 min: 80pg chinook
-0 min: -
-Whirlpool (also note temperature): -2kg saaz

Yeast nutrients added at 15 min: 30 5g
Protafloc added at 15 min: 48 5g

Oxygen in wort (note time and pressure on the o2 tank): 20min 1bar

Gravity 1042

Yeast (note type and amount and source if harvested):w34/70

13/10/21
3 kg Saaz t90 18057

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  • Last Updated: 2021-10-13 11:08 UTC