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Malta

156 calories 13.4 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 20 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 10.68 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 50% (brew house)
Source: JesusAguzzi
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Tuesday March 7th 2023
1.048
1.008
5.2%
0.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.68 kg BA Malt - Pale Ale0.675 kg Pale Ale 38 4 50.5%
0.17 kg BA Malt - Caramelo 300.166 kg Caramelo 30 35 30 12.4%
0.25 kg BA Malt - M Tostada0.25 kg M Tostada 29 500 18.7%
85 g Brown Sugar85 g Brown Sugar 45 15 6.4%
160 g Molasses160 g Molasses 36 80 12%
1.34 kg / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 21 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 8.7 L) 12.5
Mash volume with grains (equipment estimates 9.4 L) 13.2
Grain absorption losses -1.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 6.9 L) 10.7
Boil off losses -1.9
Post boil Volume 5
Volume into fermentor 5
Total: 12.5  
Equipment Profile Used: System Default
 
Notes

Malta negra (20 litros)



OG 1045/48



Mezclar y moler 2.7kg de Pale Ale, con 500gr de Caramelo 30 y 100gr de Malta Chocolate



Macerar a 68°C por 1 hora. Recircular y lavar hasta densidad 1030/32.



Llevar a olla de hervor, hervir por 20 minutos. Al inicio del hervor agregar 650gr de alguna Melaza y 350gr de Azúcar Moreno.



Enfriar, inocular con 2 a 5 gramos de alguna levadura de fermentación limpia y pre-hidratada en forma de crema y embotellar. Mantener a temperatura ambiente por unos 3 días para gasificar. Luego mantener en frío con opción de pasteurización previa

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  • Public: Yup, Shared
  • Last Updated: 2023-03-19 23:29 UTC