PISTACHERA_BROWN - Beer Recipe - Brewer's Friend

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PISTACHERA_BROWN

188 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 43.5 liters
Post Boil Size: 38 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Nossdivad
Hop Utilization: 99%
Calories: 188 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Sunday March 12th 2023
1.061
1.016
6.0%
26.2
17.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Simpsons - Best Pale Ale6.5 kg Best Pale Ale 37.5 2 73%
0.50 kg Simpsons - Crystal T500.5 kg Crystal T50 34 50 5.6%
0.10 kg German - Chocolate Wheat0.1 kg German - Chocolate Wheat 31 413 1.1%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 11.2%
0.20 kg Simpsons - DRC0.2 kg DRC 34.7 115 2.2%
0.10 kg German - Carafa II0.1 kg German - Carafa II 32 425 1.1%
0.50 kg Weyermann - Munich Type II (Dark)0.5 kg Munich Type II (Dark) 37 10 5.6%
8.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 11.87 30%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 5.89 30%
40 g Columbus40 g Columbus Hops Leaf/Whole 13.4 Boil 5 min 8.45 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
6 g Salt Water Agt Mash 1 hr.
0.23 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 524 B cells required
- otro
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 524 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
hazy ipa 2022_!
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 50 200 70 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Strike 20 °C 68 °C 45 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 50.37 L. Suggest reducing strike water volume to 39.53 L and adding 4.97 L sparge/top-off. 44.5
Strike water volume at mash thickness of 5 L/kg 44.5
Mash volume with grains 50.4
Grain absorption losses -8.9
Remaining sparge water volume 8.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.2 L) 43.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 28 L) 38
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 38 L) 28
Total: 53.3  
Equipment Profile Used: System Default
 
Notes


6 Litros d eperdidas por absorcion de agua en el grano (0,7 l/kg)
en total necesito 50 litros de agua porque irà en el fermentador pequeño de 30 d einox.

necesito 42 litros en total que puedo poner directamente todo en el macerado y limpiar con el mismo sin hacer sparge.

macerar a 68 grados
45 min mash, 20 de recirculación y luego sparge

falta concretar lupulo (herbal y suave) y levaduras
------------------------------------------------------------------------------------------
datos del día de la fabricación

125 gr de pistacho pelado en el mash ( 69 grados)
pongo 50 litros en el mash de agua y no hago sparge, solo recirculo

preboil 45 litros a 1044
1 hora hervido y 39 litros con 1049-1050 de D inicial
se esperaba mayor densidad inicial
250 gr de pistachos en el hervido.
no tengo claro que sean esos lupulos los que puse, la verdad, ni las cantidades. ghrhrhr


dan 5 botellas de 0,5 litros y 7 botellas de 0,33 litros por cabeza (somos 5) . chapa de color blanco.
--------------------------------------------------------------

panel de cata (txirrines + dcm y luis y elena)

olor: fruta madura, moscatel, pasa, chocolate, frutos secos, caramelo

sabor: fruto seco, pasa, moscatel, chocolate

amargor: suave, tapado por el dulzor, es agradable.

sensación en boca: ligera, calida por las maltas, un punto de salado, y un final seco. muy bebible.

negativo: le falta un poco y demasiado ligera probablemente.

positivo: combinación interesante de maltas y se notan los frutos secos aunque es dificil de saber si el pistacho se nota o no.




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  • Last Updated: 2023-05-05 08:49 UTC