50 bandymas - Beer Recipe - Brewer's Friend

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50 bandymas

254 calories 33.5 g 12 L
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 70 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Aivarilla
Calories: 254 calories (Per 12L)
Carbs: 33.5 g (Per 12L)
Created: Saturday June 4th 2022
1.075
1.029
6.1%
11.1
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Viking - Pilsner Malt4 kg Pilsner Malt 37 1.9 71.4%
0.40 kg Flaked Barley0.4 kg Flaked Barley 32 2.2 7.1%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 14.3%
0.30 kg Unmalted Wheat0.3 kg Unmalted Wheat - (late boil kettle addition) 36 2 5.4%
0.10 kg Corn Sugar - Dextrose0.1 kg Corn Sugar - Dextrose 42 0.5 1.8%
5.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil at 99 °C 20 min 11.14 100%
10 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g irish moss Water Agt Boil 10 min.
20 g Sweet Orange Peel Flavor Boil 10 min.
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
7 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
- baking yeast
Amount:
10 Grams
Cost:
Attenuation (avg):
%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: -68.2 g       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Temperature 35 °C 40 °C 20 min
Temperature 40 °C 53 °C 20 min
Temperature 53 °C 64 °C 30 min
Temperature 64 °C 70 °C 45 min
3 L Temperature 70 °C 78 °C 5 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains 23.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 8 L) 8.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 21.7 L) 22
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 28.3  
Equipment Profile Used: System Default
"50 bandymas" Experimental Beer recipe by Aivarilla. All Grain, ABV 6.12%, IBU 11.14, SRM 5.13, Fermentables: (Pilsner Malt, Flaked Barley, Flaked Oats, Unmalted Wheat, Corn Sugar - Dextrose) Hops: (Citra) Other: (irish moss, Sweet Orange Peel, Gypsum, Salt, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2022-06-04 15:01 UTC