Pajaro Golden - Beer Recipe - Brewer's Friend

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Pajaro Golden

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Guille
Hop Utilization: 92%
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Tuesday December 6th 2022
1.055
1.013
5.5%
6.7
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.30 kg BA Malt - Pale Ale4.3 kg Pale Ale 38 9.18 86%
0.20 kg BA Malt - Carapils0.2 kg Carapils 34 9.18 4%
0.20 kg BA Malt - Biscuit0.2 kg Biscuit 36 51.87 4%
0.30 kg BA Malt - Caramelo 150.3 kg Caramelo 15 35 38.53 6%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 7 Boil at 100 °C 30 min 6.73 50%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 0 min 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc tablet Water Agt Boil 45 min.
6 g Gelatin Fining Sparge 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
15 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.37 bar       Temp: 4 °C       CO2 Level: 1.9 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
20 L Strike 75 °C 67 °C 60 min
12 L Fly Sparge 76 °C 68 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 11.7 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Empaste con 4 litros de agua por kg de malta.

El macerado es con 20 litros de agua. Ayudo al macerado usando alfa amilasa, agrego 4 ml. Con esto trato de sacar todos los azucares posibles. Unos 10 minutos antes de terminar el macerado agrego 100 gramos de avena para ayudar con una espuma mas densa a futuro.
Mi macerado se hace durante 60 minutos, la olla de macerado posee una bombita periferica con lo cual voy recirculando todo el tiempo.

Lavado de granos con 12 litros de agua.

Quedan 16-17 litros finales despues de las perdidas.

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  • Last Updated: 2024-11-05 22:41 UTC