Galgberget ESB - Beer Recipe - Brewer's Friend

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Galgberget ESB

177 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 69 liters
Post Boil Size: 63 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Henrik Majberger
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Friday September 1st 2023
1.058
1.011
6.2%
41.2
27.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
13 kg Castle Malting - Château Pale Ale13 kg Château Pale Ale 38 7.58 81.3%
1.60 kg Munich1.6 kg Munich 37 14.51 10%
400 g American - Chocolate400 g Chocolate 29 932.5 2.5%
1 kg Castle Malting - Château Vienna1 kg Château Vienna 38 5.44 6.3%
16 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Northern Brewer40 g Northern Brewer Hops Pellet 7 Boil 60 min 11.12 8%
80 g East Kent Goldings80 g East Kent Goldings Hops Pellet 6.3 Boil 15 min 9.93 16%
100 g Northern Brewer100 g Northern Brewer Hops Pellet 7 Boil 15 min 13.8 20%
120 g East Kent Goldings120 g East Kent Goldings Hops Pellet 6.3 Boil 2 min 2.54 24%
160 g Northern Brewer160 g Northern Brewer Hops Pellet 7 Boil 2 min 3.76 32%
500 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 60 days
11 g Gypsum Water Agt Mash 1 hr.
8.09 ml Lactic acid Water Agt Mash 1 hr.
2 g Protafloc Fining Mash 20 min.
1.26 g Brewers Clarex Fining Primary 0 min.
6.50 g Wyeast - Beer Nutrient Other Mash 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
4 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 310 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Amber dry
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 15 15 50 110 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
51 L Strike 73.8 °C 67 °C 60 min
34.4 L Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 70.2 L. Suggest reducing initial water volume to 45.4 L and adding 24.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.76 L. Suggest reducing strike water volume to 34.84 L and adding 8.36 L sparge/top-off. 43.2
Strike water volume at mash thickness of 2.7 L/kg 43.2
Mash volume with grains 53.8
Grain absorption losses -16
Remaining sparge water volume (equipment estimates 43.9 L) 42.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 70.2 L) 69
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.5
Post boil Volume (equipment estimates 62 L) 63
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 63 L) 62
Total: 85.9  
Equipment Profile Used: System Default
 
Notes

Work in progress!
Water treatment not calculated yet.

First brew planned 2023-09-09
Första bryggningen: mer maltsmak, mer karamellmalt, mer beska. Var lite låg efterbeska.



When using liquid 33% Calcium Chloride (which I do) use 3 times the weight of the anhydrous Calcium Chloride:
6.53=19.5 33% liquid CaCl

1ml 80% lactic acid = 1.21 grams

Salt endast till mash
Gypsum: 9g ca 2.2 tsp

Calcium Chloride (anhydrous): 7.5g , flytande: 7,53=22,5g

Mjölksyra 80% - 14.23 ml = 17.22 g


4-7 droppar per 25 liter vört
Vår batch - 2,52x => 10-18 droppar totalt, ca 1.26g

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  • Last Updated: 2024-02-18 18:44 UTC