Rothausish fast II PM - Beer Recipe - Brewer's Friend

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Rothausish fast II PM

165 calories 15.4 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Kellerbier: Amber Kellerbier
Boil Time: 30 min
Batch Size: 16.2 liters (ending kettle volume)
Pre Boil Size: 19.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: johantbergstrom@gmail.com
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday December 15th 2022
1.054
1.011
5.6%
36.4
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Briess - DME Sparkling Amber2000 g DME Sparkling Amber 44.6 10 74.9%
300 g Munich300 g Munich 37 6 11.2%
200 g Bestmalz - BEST Chit Malt200 g BEST Chit Malt 23 1.4 7.5%
150 g Flaked Rice150 g Flaked Rice 40 0.5 5.6%
20 g German - Acidulated Malt20 g Acidulated Malt 27 3.4 0.7%
2,670 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10.50 g Tango10.5 g Tango Hops Pellet 14 Boil 30 min 18.55 16.8%
16 g Tango16 g Tango Hops Pellet 14 Boil 10 min 13.34 25.6%
9.50 g Tettnanger9.5 g Tettnanger Hops Pellet 3.5 Boil 8 min 1.64 15.2%
26.40 g Tettnanger26.4 g Tettnanger Hops Pellet 5.3 Boil 3 min 2.86 42.3%
62.40 g / $ 0.00
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
0.97 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
3 L Infusion 67 °C 67 °C 42 min
Temperature 73 °C 73 °C 8 min
1.5 L Batch Sparge 73 °C 73 °C 8 min
15 L Top Off 80 °C 80 °C --
Quick Water Requirements
Water Liters
Water added to kettle 19.8
Mash volume with grains 20.3
Grain absorption losses (steep / mash) -0.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 19.4 L) 19.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 16.3 L) 16.2
Estimated amount in fermentor 16.2
Total: 19.8  
Equipment Profile Used: System Default
 
Notes

Yellow Full water

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  • Last Updated: 2022-12-18 02:15 UTC