NorMalt Dark Ale #2 - Beer Recipe - Brewer's Friend

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NorMalt Dark Ale #2

267 calories 29.4 g 500 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60.52 liters
Post Boil Size: 55.45 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Torben Vedel
Calories: 267 calories (Per 500ml)
Carbs: 29.4 g (Per 500ml)
Created: Sunday March 5th 2023
1.057
1.016
5.4%
26.1
53.1
5.5
1.65
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8,100 g Crisp Malting - Extra Pale Maris Otter8100 g Extra Pale Maris Otter 37.5 2 64.8%
2,000 g German - CaraMunich II2000 g CaraMunich II 34 121.26 16%
1,500 g Weyermann - CaraAroma1500 g CaraAroma 36 399.99 12%
750 g Weyermann - Melanoidin750 g Melanoidin kr 2.20 / kg
kr 1.65 		34.5 69.99 6%
150 g Weyermann - Chocolate Wheat150 g Chocolate Wheat 34.8 1043.99 1.2%
12,500 g / kr 1.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g CTZ15 g CTZ Hops Pellet 15.7 First Wort 60 min 12.87 14.3%
45 g Galaxy45 g Galaxy Hops Pellet 15.7 Whirlpool at 75 °C 30 min 7.07 42.9%
45 g Yakima Valley Hops - Strata 45 g Strata Hops Pellet 13.7 Whirlpool at 75 °C 30 min 6.17 42.9%
105 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.11 g/l Epsom Salt Water Agt Mash 1 hr.
0.11 g/l Gypsum Water Agt Mash 1 hr.
0.04 g/l Salt Water Agt Mash 1 hr.
0.06 g/l Magnesium Chloride Water Agt Mash 1 hr.
0.14 g/l Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 246 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
After salt additions slowly add phosphoric acid to reach pH of 5.2.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.5 L Strike 75 °C 68 °C 60 min
Mashout Vorlauf 68 °C 78 °C 15 min
35.5 L Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 13 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.23 L. Suggest reducing initial water volume to 45.4 L and adding 10.83 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 45.75 L. Suggest reducing strike water volume to 37.15 L and adding 0.35 L sparge/top-off. 37.5
Strike water volume at mash thickness of 3 L/kg 37.5
Mash volume with grains 45.8
Grain absorption losses -12.5
Remaining sparge water volume (equipment estimates 32.1 L) 36.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 60.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 50.5 L) 55.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55 L) 50
Total: 73.9  
Equipment Profile Used: System Default
"NorMalt Dark Ale #2" American Brown Ale beer recipe by Torben Vedel. All Grain, ABV 5.36%, IBU 26.1, SRM 53.09, Fermentables: ( Extra Pale Maris Otter, CaraMunich II, CaraAroma, Melanoidin, Chocolate Wheat) Hops: (CTZ, Galaxy, Strata ) Other: (Epsom Salt, Gypsum, Salt, Magnesium Chloride, Slaked Lime)
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  • Last Updated: 2023-04-15 07:20 UTC