American no boil - Beer Recipe - Brewer's Friend

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American no boil

135 calories 14.7 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 4.5 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.195 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 135 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Friday December 16th 2022
1.044
1.012
4.2%
29.6
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,500 g Dry Malt Extract - Extra Light2500 g Dry Malt Extract - Extra Light 42 2.5 100%
2,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Apollo15 g Apollo Hops Leaf/Whole 14.7 Hop Stand at 82 °C 15 min 16.54 50%
15 g Chinook15 g Chinook Hops Leaf/Whole 11.6 Hop Stand at 82 °C 15 min 13.05 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Bremen Stadt
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 18.4 L) 2.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 20 L) 4.5
Boil off losses  
Post boil volume 20
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 20
Total: 3  
Equipment Profile Used: System Default
 
Notes

4.5 l of water heated to 85 C, hops added for 15 minutes, 2.5 kg extract added to fermenter, topped off with the hot hop water, topped off with water till about 16 litres are reached to prevent air krausen in the air lock, let it ferment till high krausen, add the remaining water for 20 l, add a bit of sugar to force oxygen out, ferment for about 8 days. 2 g gypsum and 2g calcium chloride added for yeast health.

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  • Last Updated: 2022-12-29 17:29 UTC