清水さん　りんご - Beer Recipe - Brewer's Friend

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清水さん　りんご

214 calories 14.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 14.9 g (Per 330ml)
Created: Monday June 13th 2022
1.071
1.007
8.4%
10.6
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 25%
6 kg US - Apple juice6 kg Apple juice - (late boil kettle addition) 5.8 1 75%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Saaz11 g Saaz Hops Pellet 3.5 Boil 60 min 10.62 100%
11 g / $ 0.00
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6
Mash volume with grains 7.3
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 6.9 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10 L) 12
Volume increase from sugar/extract (late additions) 5.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10 L) 11
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11 L) 10
Total: 14.9  
Equipment Profile Used: System Default
"清水さん　りんご" No Profile Selected beer recipe by arinomibrewery. All Grain, ABV 8.36%, IBU 10.62, SRM 7.86, Fermentables: (Maris Otter Pale, Apple juice) Hops: (Saaz)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-06-13 08:00 UTC