HONEY PANDORA 50LTS PANDORA - Beer Recipe - Brewer's Friend

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HONEY PANDORA 50LTS PANDORA

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Alternative Sugar Beer
Boil Time: 60 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 59.77 liters
Post Boil Size: 54 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 100% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday April 11th 2022
1.048
1.009
5.2%
13.4
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Crisp Malting - Extra Pale Maris Otter3.5 kg Extra Pale Maris Otter 37.5 2 42.4%
0.50 kg BA Malt - Caramelo 150.5 kg Caramelo 15 35 15 6.1%
0.75 kg BA Malt - Carapils0.75 kg Carapils 34 4 9.1%
3.50 kg Weyermann - Pilsner3.5 kg Pilsner 36 1.5 42.4%
8.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Barth-Haas - Cascade45 g Cascade Hops Pellet 5.75 Boil 60 min 13.38 54.5%
37.50 g Domestic Hallertau37.5 g Domestic Hallertau Hops Pellet 3.9 Dry Hop 4 days 45.5%
82.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.88 kg honey Other Boil 5 min.
1 kg honey Other Bottling 4 days
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.59 ml Phosphoric acid Water Agt Mash 1 hr.
5.26 ml Phosphoric acid Water Agt Sparge 1 hr.
2 g Irish Moss Fining Boil 0 min.
7 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
AGUA HONEY
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
57 10 27 84 45 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 67 °C 60 min
50 L Fly Sparge -- 75 °C 40 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.93 L. Suggest reducing initial water volume to 45.4 L and adding 12.53 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 30.1
Mash volume with grains 35.6
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 37 L) 38.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57.9 L) 59.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 52 L) 54
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 54 L) 52
Total: 68.9  
Equipment Profile Used: System Default
 
Notes

EPSON SALT= SULFATO DE MAGNESIO
CALCIUM CHLORIDRE = CLORURO DE CALCIO

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  • Last Updated: 2022-06-03 22:52 UTC