RONGO WithBrett - Beer Recipe - Brewer's Friend

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RONGO WithBrett

242 calories 21.3 g 330 ml
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Beer Stats
Method: BIAB
Style: British Strong Ale
Boil Time: 70 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 16.3 °P (recipe based estimate)
Post Boil Gravity: 19.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: MB
Hop Utilization: 96%
Calories: 242 calories (Per 330ml)
Carbs: 21.3 g (Per 330ml)
Created: Monday January 31st 2022
19.1 °P
3.7 °P
8.5%
45.4
18.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Dingemans - Pale Ale3.6 kg Pale Ale 37.72 3.9 45%
2.40 kg Simpsons - Vienna2.4 kg Vienna 36 3.5 30%
1.50 kg Simpsons - Malted Rye1.5 kg Malted Rye 40.2 3 18.8%
0.30 kg Simpsons - Red Rye Crystal0.3 kg Red Rye Crystal 29.9 89.4 3.8%
0.20 kg German - Chocolate Rye0.2 kg Chocolate Rye 31 240 2.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings (5 AA)40 g East Kent Goldings (5 AA) Hops Pellet 5 Boil 70 min 19.65 38.1%
35 g Topaz (15.9 AA)35 g Topaz (15.9 AA) Hops Pellet 15.9 Boil 10 min 19.2 33.3%
30 g Topaz (15.9 AA)30 g Topaz (15.9 AA) Hops Pellet 15.9 Whirlpool at 85 °C 20 min 6.51 28.6%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Tab Fining Boil 15 min.
1 g yeast nutrition Water Agt Boil 10 min.
10 g Juniper Berries Herb Boil 5 min.
10 each Hungarian Oak Cubes Med Toast Other Secondary 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.10 Liters
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 210 B cells required
Omega - All the Brett
Amount:
50 Milliliters
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
-6 - -2 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 5 20 20 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L beta glucan Infusion 10 °C 40 °C 20 min
saccharification Infusion 40 °C 64 °C 30 min
alpha amylase Infusion 65 °C 69 °C 40 min
mash out Infusion 65 °C 77 °C 10 min
10 L sparge Sparge 77 °C 80 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37.9 L) 34.9
Mash volume with grains (equipment estimates 43.2 L) 40.2
Grain absorption losses -8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 26
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Volume into fermentor 22
Total: 34.9  
Equipment Profile Used: System Default
"RONGO WithBrett" British Strong Ale beer recipe by MB. BIAB, ABV 8.48%, IBU 45.36, SRM 18.28, Fermentables: ( Pale Ale, Vienna, Malted Rye, Red Rye Crystal, Chocolate Rye) Hops: (East Kent Goldings (5 AA), Topaz (15.9 AA)) Other: (Whirlfloc Tab, yeast nutrition, Juniper Berries, Hungarian Oak Cubes Med Toast)
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  • Last Updated: 2022-02-23 16:20 UTC