47 bandymas - Beer Recipe - Brewer's Friend

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47 bandymas

180 calories 16 g 12 L
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aivarilla
Calories: 180 calories (Per 12L)
Carbs: 16 g (Per 12L)
Created: Saturday April 23rd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Castle Malting - Château Pilsen 2RS3 kg Château Pilsen 2RS 37 1.9 48.4%
2 kg Castle Malting - Château Munich2 kg Château Munich 34 12.7 32.3%
0.20 kg Castle Malting - Chateau Oat Malt0.2 kg Chateau Oat Malt 36.1 2.4 3.2%
0.20 kg Castle Malting - Château Wheat Blanc0.2 kg Château Wheat Blanc 38 1.8 3.2%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 12.9%
6.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Pellet 7 Boil 70 min 11.36 20%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 30 min 8.45 20%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 10 min 5.32 26.7%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Whirlpool at 80 °C 20 min 2.67 33.3%
75 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 10 min.
2 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
15 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
12 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 174.6 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.6
Mash volume with grains 26.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 17 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.5 L) 32
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25.1 L) 27
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.9 L) 25
Total: 39.1  
Equipment Profile Used: System Default
"47 bandymas" American Pale Ale beer recipe by Aivarilla. All Grain, ABV 5.86%, IBU 27.79, SRM 7.85, Fermentables: (Château Pilsen 2RS, Château Munich, Chateau Oat Malt, Château Wheat Blanc, Flaked Oats) Hops: (Cascade, Amarillo) Other: (Irish Moss, Calcium Chloride (dihydrate), Gypsum, Salt, Phosphoric acid)
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  • Last Updated: 2022-04-24 19:15 UTC