three and a half leg - Beer Recipe - Brewer's Friend

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three and a half leg

135 calories 11.4 g 0.3 L
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Beer Stats
Method: All Grain
Style: 2D. Biahoi
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 27.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Lumberjax & Joost Plattel
Calories: 135 calories (Per 0.3L)
Carbs: 11.4 g (Per 0.3L)
Created: Friday June 30th 2023
1.049
1.008
5.4%
27.1
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Dingemans - Pale Ale 3.5 kg Pale Ale 37.72 3.9 77.8%
1 kg Rice1 kg Rice 35.5 1 22.2%
4.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Brewmaster - Czech Saaz40 g Czech Saaz Hops Leaf/Whole 3.1 Boil 60 min 16.28 36.4%
30 g Brewmaster - Czech Saaz30 g Czech Saaz Hops Pellet 3.1 Boil 10 min 4.87 27.3%
40 g haller40 g haller Hops Leaf/Whole 3.1 Boil 10 min 5.9 36.4%
110 g / 0.00 €
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L 65 °C 67 °C 60 min
20 L 67 °C 72 °C 30 min
72 °C 78 °C 5 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.8
Mash volume with grains 9.7
Grain absorption losses -4.5
Remaining sparge water volume 26.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.3 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 21.3 L) 20
Estimated amount in fermentor 20
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

This Biahoi is brewed used the Brew in a bag methode.
Fermentation was done on a Corneykeg with a floater inside for a clean poor from the top of the KEG.

Prior to the mashing we cooked 1kg of basmati rice in a 10L pan.
We cooked the rice for 30 min. So it would go beyond the stage of sticking all together. Afterwards we cooled the rice for 10 minutes so it would be closer to 67C

We ended up with 6L of water & rice mixture. So we needed to drop 2 liters of water before adding our malts & Rice, else it wouldn't have fit in the kettle.

Just after adding the malts and having a temperature of 67C we added the rice wile keep stirring.
After that we followed the Mashing as noted in the recipe.

To make this beer a little more interesting we did 2 things:

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  • Last Updated: 2023-06-30 10:07 UTC