Sanfordita - Beer Recipe - Brewer's Friend

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Sanfordita

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Premium American Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brasseurs Sanford
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday June 15th 2022
1.052
1.013
5.2%
12.2
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.74 lb German - Pilsner4.74 lb Pilsner 38 1.6 46.6%
29.30 oz Flaked Rice29.3 oz Flaked Rice 40 0.5 18%
29.30 oz Flaked Corn29.3 oz Flaked Corn 40 0.5 18%
28.20 oz American - Carapils (Dextrine Malt)28.2 oz Carapils (Dextrine Malt) 33 1.8 17.3%
162.64 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops Pellet 2.7 Boil 60 min 8.75 46.2%
0.70 oz Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops Pellet 2.7 Boil 10 min 2.47 35.9%
0.35 oz Tettnanger0.35 oz Tettnanger Hops Pellet 3.8 Boil 5 min 0.95 17.9%
1.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.61 tsp Gjærnæring Other Boil 15 min.
0.50 tsp Irish Moss Fining Boil 15 min.
3 each Lime zest Spice Boil 15 min.
1 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Salt Water Agt Mash 1 hr.
400 ml tequila Other Kegging 0 min.
200 ml Triple sec Water Agt Kegging 0 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
51.8 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 19 76 100 25 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Temperature 70 °F 140 °F 30 min
13 qt Temperature 140 °F 148 °F 20 min
5 qt Sparge 148 °F 152 °F 25 min
7 qt Sparge 152 °F 170 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.45 17.8  
Mash volume with grains 5.26 21  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 4.57 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Mexican Lager Yeast White Labs WLP940 2 pakker

Zest of two limes was added in the last 15 minutes of the boil

Fermented at an average temp of 14 degrees for 8 days

Conditioning for 30 days.

Racked to secondary on 8th day April 30th. Gravity measured at racking was 1.008 est with spectrometer.

Rognli's Close To Corona
OG = 1049
FG = 1012

Bryggesystem: Speidel 20l

Starter: 2 rør med WLP 940 beregnes i Mr. Malty til 24l lager. Dato settes til 120 dager før best before.. og magnetrører. OG = 1.049 Justeres til 2 rør. Resultatet multipliseres med 1.1 = lav overpitching. Eks. om Mr. Malty sier 3 liter lager jeg 3.3 liter. 330 gram lys spraymalt tilsettes kolben og kolben fylles med vann til 3.3l. 2 tsp med gjærnæring tilsettes. 1 dråpe foam Control tilsettes. Alt røres godt rundt til jeg er sikker på at ikke noe spraymalt er festet til kolben. Starteren kokes opp på gass. Legges nært vannrett, og magnetpinnen tilsettes. Koker i 15 min. Kjøles ned til 20 grader. 2 desinfiserte rør tilsettes. Står i 36 timer på 19 grader. Kjøles ned til 5 grader i 12-24t. for bunnfelling.

Malt:
2150 g Pilsnermalt
800 g Carapils
830 g Flaked Corn (Mais)
830 g Flaked Rice (Ris) Her kan f.eks. Uncle Bens hurtigris 5 min. Benyttes i stedet for.

Alt kjøres i kvern med 1.2 mm

Humle:
25 g Hallertauer Mittelfruher (4.5%) - 60 min.
20 g Hallertauer Mittelfruher (4.5%) - 10 min.
10 g Tettnanger (4.7%) - 5 min.

Vannjustering:
CaSO4 i kjele - 5 g.
CaCl i kjele - 2.5 g.

CaSO4 i skyll - 1 g.

Vann i Kjele = 26l
Skyll = 5l

Meskeskjema:
Innmesk 52 grader
Step 1: 5 min 57
Step 2: 30 min 60
Step 3: 40 min 66
Step 4: 10 min 72
Step 5: 5 min 78

Kok:
90 min på 101 grader + 2 drpåer foam Control

Tilsettinger:
Whirfloc tablett, 1 stk. på -15 min.

Kjøles raskt til 8 grader. Tappes i desinfisert kar. O₂ tilsettes til 18 PPM. Gjær (som er dekantert og temperert til ca. 9 grader) tilsettes.

Gjæring:
6 dager på 9 grader
2 dager på 13 grader
20 dager på 9 grader

10 ml Isinglass tilsettes fat sammen med ølet. Karboneres naturlig eller kunstig.

Modning:
2 mnd. på 2-4 grader

Nyt! (med en dråpe lime ;) )

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  • Last Updated: 2023-07-01 22:16 UTC