Munngodt - Beer Recipe - Brewer's Friend

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Munngodt

233 calories 20.6 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.17 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 233 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)
Created: Sunday January 22nd 2023
1.076
1.014
8.2%
19.0
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg BE - Pale Ale6.5 kg Pale Ale 38 3.4 91.5%
0.50 kg Castle Malting - Château Cara Clair0.5 kg Château Cara Clair 35 3.2 7%
0.10 kg German - CaraMunich I0.1 kg CaraMunich I 34 39 1.4%
7.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 14.77 28.6%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 15 min 4.27 71.4%
35 g / $ 0.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 131.1 g       Temp: 20 °C       CO2 Level: 2.5 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
Sparge -- 66 °C 60 min
Mash out Strike -- 78 °C --
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 24.9
Mash volume with grains 29.5
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 13.9 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 28.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 22
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Prepare juniper infusion by adding juniper branches (8L, 0.5 grocery bag) to the strike water and keep it at 72°C for 2 hours. (Take branches out before adding malt into the kettle.)

Ferment at 40°C for 3 days, lower to 20°C. Fermentation done after 2 weeks.

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  • Last Updated: 2023-01-22 19:05 UTC