HOPPY SUMMER 50LTS - Beer Recipe - Brewer's Friend

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HOPPY SUMMER 50LTS

124 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56.3 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Friday February 24th 2023
1.038
1.007
4.1%
29.5
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 kg BA Malt - Pilsen6.25 kg Pilsen 37 2 71.4%
1 kg BA Malt - Wheat Malt1 kg Wheat Malt 38 2 11.4%
1 kg BA Malt - Munich1 kg Munich 38 7 11.4%
500 g BA Malt - Carapils500 g Carapils 34 4 5.7%
8.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Nugget25 g Nugget Hops Pellet 14.7 Boil 60 min 21.6 9.1%
50 g VICTORIA50 g VICTORIA Hops Pellet 11.9 Whirlpool at 95 °C 30 min 5 18.2%
50 g MAPUCHE50 g MAPUCHE Hops Pellet 6.8 Whirlpool at 95 °C 30 min 2.86 18.2%
75 g VICTORIA75 g VICTORIA Hops Pellet 11.9 Dry Hop at 18 °C 3 days 27.3%
75 g MAPUCHE75 g MAPUCHE Hops Pellet 6.8 Dry Hop at 18 °C 3 days 27.3%
275 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
3.88 ml Phosphoric acid Water Agt Mash 1 hr.
0.44 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
AGUA AMERICAN AMBER ALE
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66 10 27 60 100 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 74 °C 67 °C 60 min
50 L Sparge -- 75 °C 45 min
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.33 L. Suggest reducing initial water volume to 45.4 L and adding 10.93 L sparge/top-off.  
Strike water volume at mash thickness of 2.9 L/kg 25.4
Mash volume with grains 31.2
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 40.6 L) 40.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.3 L) 56.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 50.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 50
Total: 66  
Equipment Profile Used: System Default
 
Notes

RAMPAS DE FERMENTACION:

-INOCULAR A 18,5º
-CUANDO PASA 1025/1020, LIBERAR A 21º-22º
-DEJAR NO MENOS DE 48 HORAS A 21º-22º UNA VEZ COMPLETADA LA FERMENTACION
-24HS A 12º
-1º Y FILTRAR O TRASVASAR CUANDO SE NECESITE

PURGAS:
-A LAS 48HS, CUANDO SE LIBERA A 21º-22º, CUANDO LLEGA A DENSIDAD FINAL, A 12º Y A 1º.

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  • Last Updated: 2023-02-25 02:37 UTC