Northern gold (table non-raw sahti) - Beer Recipe - Brewer's Friend

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Northern gold (table non-raw sahti)

215 calories 24.8 g 0.5 L
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 90 min
Batch Size: 34 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (ending kettle)
Hop Utilization: 97%
Calories: 215 calories (Per 0.5L)
Carbs: 24.8 g (Per 0.5L)
Created: Sunday July 2nd 2023
1.046
1.014
4.2%
7.1
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Weyermann - Pilsner4.5 kg Pilsner 36 2.51 68.2%
1.40 kg Weyermann - Munich Type I1.4 kg Munich Type I 38 14.51 21.2%
0.70 kg Weyermann - Rye Malt0.7 kg Rye Malt 36 8.38 10.6%
6.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Vital10 g Vital Hops Pellet 10 Boil at 100 °C 60 min 7.1 100%
10 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 g Protafloc Fining Boil 15 min.
20 g Juniper Berries Flavor Boil 15 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 292 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.4 bar       Temp: 6 °C       CO2 Level: 1.8 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
18 L Strike 50 °C -- --
Steeping 60 °C -- 45 min
Steeping 70 °C -- 45 min
Steeping 80 °C -- 10 min
18 L Sparge 80 °C -- --
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 18.5
Mash volume with grains 22.8
Grain absorption losses -6.6
Remaining sparge water volume 19
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.6 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 21.4 L) 34
Estimated amount in fermentor 34
Total: 37.5  
Equipment Profile Used: System Default
 
Notes

Roasted Rye: home-toasted Weyerman rye malt in fan oven at 175°C at 35 minutes for nutty aroma and golden colour EBC 18 (SRM 9)

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  • Last Updated: 2024-01-14 22:01 UTC