Bandymas Nr. 44 - Beer Recipe - Brewer's Friend

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Bandymas Nr. 44

212 calories 21.1 g 12 L
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 80 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34.27 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Aivarilla Brew
Calories: 212 calories (Per 12L)
Carbs: 21.1 g (Per 12L)
Created: Tuesday February 1st 2022
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1.064
1.015
6.5%
32.0
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting - Château Pilsen 2RS4 kg Château Pilsen 2RS 37 1.9 55.6%
1 kg Castle Malting - Château Munich1 kg Château Munich 34 12.7 13.9%
0.70 kg Castle Malting - Château Wheat Blanc0.7 kg Château Wheat Blanc 38 1.8 9.7%
1.20 kg Flaked Oats1.2 kg Flaked Oats 33 2.2 16.7%
0.10 kg Castle Malting - Chateau Oat Malt0.1 kg Chateau Oat Malt 36.1 2.4 1.4%
0.20 kg Castle Malting - Château Cara Gold0.2 kg Château Cara Gold 34 45 2.8%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger30 g Challenger Hops Pellet 8.5 Boil at 98 °C 15 min 13.13 13%
30 g Citra30 g Citra Hops Pellet 11 Boil at 98 °C 3 min 4.26 13%
70 g Citra70 g Citra Hops Pellet 11 Whirlpool at 77 °C 20 min 9.24 30.4%
50 g Charles Faram - Styrian Cardinal50 g Styrian Cardinal Hops Pellet 9 Whirlpool at 77 °C 20 min 5.4 21.7%
50 g Saphir50 g Saphir Hops Pellet 4.25 Dry Hop at 20 °C 4 days 21.7%
230 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5.72 ml Phosphoric acid Water Agt Mash 1 hr.
10 g Irish Moss Herb Boil 5 min.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 ml Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Salt Water Agt Sparge 1 hr.
5.58 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
20 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 160.3 g       Temp: 20 °C       CO2 Level: 2.32 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
saltinis Nr.18(7)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 57 °C 55 °C 15 min
Temperature 55 °C 59 °C 15 min
5 L Strike 68 °C 66 °C 20 min
3 L Strike 71 °C 71 °C 20 min
masch out Temperature 78 °C 77 °C 5 min
20 L Sparge 78 °C 78 °C --
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 26.3
Mash volume with grains (equipment estimates 30.9 L) 31
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 15.2 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.4 L) 34.3
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25.5
Hops absorption losses (whirlpool, hop stand) -0.6
Top off amount 0.1
Going into fermentor 25
Total: 42.4  
Equipment Profile Used: System Default
"Bandymas Nr. 44" American Pale Ale beer recipe by Aivarilla Brew. All Grain, ABV 6.45%, IBU 32.03, SRM 7.81, Fermentables: (Château Pilsen 2RS, Château Munich, Château Wheat Blanc, Flaked Oats, Chateau Oat Malt, Château Cara Gold) Hops: (Challenger, Citra, Styrian Cardinal, Saphir) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid, Irish Moss, Epsom Salt, Salt)
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  • Last Updated: 2022-04-09 12:18 UTC