Amylase Arborio WIne (AAW) - Beer Recipe - Brewer's Friend

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Amylase Arborio WIne (AAW)

395 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.182 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Och
Calories: 395 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Sunday May 8th 2022
1.130
1.005
16.4%
0.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 42 0.5 11.1%
4 kg Woolworths Arborio Rice - Woolworths Arborio Rice - Rice Syrup Solids4 kg Woolworths Arborio Rice - Rice Syrup Solids 37 1 88.9%
4.50 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Amylase Water Agt Mash 350 min.
 
Yeast
Lallemand - Lalvin ICV D-47
Amount:
2 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Gelatenization Strike 85 °C 85 °C 40 min
4 L Cool down and enzyme digest Top Off 3 °C -- 360 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 12.5
Mash volume with grains (equipment estimates 12.9 L) 15.2
Grain absorption losses -4
Remaining sparge water volume 3.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume 11.4
Boil off losses -5.7
Post boil Volume 5.7
Top off amount 2.3
Going into fermentor 8
Total: 16  
Equipment Profile Used: System Default
 
Notes
  1. Crack all 4k of rice in a mill. Cook 4kg of rice with 6L of water. Cook above 85 degrees Celsius for 40 minutes.

  2. Once the rice is cooked/absorbed, add 6L of water to the BrewZilla and pH adjust. Add 1tsp of Calcium Sulfate and Calcium Chloride.

  3. Line the BrewZilla with a fine mesh bag so that the recirculation arm can be fixed.

  4. Place the grain basket into the BrewZilla. Mix 500g of Rice hulls with the rice and pour into the BrewZilla.

  5. Add 50g of a-Amylase to a Schott Bottle with 200mL of the water from the BrewZilla. Mix well without shaking or forming foam/bubbles.

  6. Add enzyme to the BrewZilla, maintain temperature and circulate. Check that pH is 4.8-5.2.

  7. Digest for 3 hours.

  8. When complete or when gravity has reached a peak, drain the rice for 30 minutes. Measure how much water is in the BrewZilla to decide on if sparging is necessary or not.

  9. Remove 1L of the wort and boil on the stove. Add Sugar, 1 full tsp DAP, YN and a Whirlfloc. Once dissolved, pour the boiling mixture back into the wort and allow to mix throughout the wort for 15 minutes.

  10. Reduce temperature to less than 30 degrees and transfer to a clean and sanitized fermenter.

  11. Add the yeast and begin fermenting at 5psi. Ferment for at least 2 months.

  12. Bottle after degassing.
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  • Public: Yup, Shared
  • Last Updated: 2022-05-12 01:23 UTC