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Awesome Recipe

219 calories 22.1 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 3 liters (fermentor volume)
Pre Boil Size: 8.12 liters
Post Boil Size: 2.4 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 219 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)
Created: Thursday June 1st 2023
1.071
1.017
7.1%
16.7
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
400 g Briess - Pale Ale Malt 2-Row400 g Pale Ale Malt 2-Row 36.8 3.5 44.6%
400 g Briess - Wheat Malt, White400 g Wheat Malt, White 39.1 2.5 44.6%
44 g Briess - Brewers Oat Flakes / Flaked oats44 g Brewers Oat Flakes / Flaked oats 32.2 2.5 4.9%
22 g Weyermann - Carafoam22 g Carafoam 34.5 2.2 2.5%
30 g Lactose (Milk Sugar)30 g Lactose (Milk Sugar) 41 1 3.3%
896 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Citra4 g Citra Hops Pellet 11 Boil 10 min 16.69 50%
4 g Citra4 g Citra Hops Pellet 11 Dry Hop 4 days 50%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Vanilla extract Spice Secondary 7 days
 
Yeast
Escarpment Labs - Lactobacillus brevis
Amount:
0.25 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
35 - 45 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.25 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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 9.9
Mash volume with grains 10.4
Grain absorption losses -0.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume 8.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 2.4
Top off amount 0.6
Volume into fermentor 3
Total: 9.9  
Equipment Profile Used: System Default
 
Notes
  1. put malt in water and mash it in 67C/1 hour
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-06-01 20:42 UTC