Tomato Pinta - Beer Recipe - Brewer's Friend

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Tomato Pinta

179 calories 18.8 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 230 liters (fermentor volume)
Pre Boil Size: 260 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 66% (steeping grains only)
Calories: 179 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Thursday September 14th 2023
1.058
1.015
5.7%
15.8
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb Weyermann - Pale Ale100 lb Pale Ale 39 2.3 69.9%
21 lb Munich Dark 20L21 lb Munich Dark 20L 34 20 14.7%
8 lb Viking - Dextrine Malt8 lb Dextrine Malt 33 1.8 5.6%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 3.5%
4 lb Patagonia - Caramel 20L4 lb Caramel 20L 34 20 2.8%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 3.5%
143 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Centennial3.5 oz Centennial Hops Pellet 10 Boil 60 min 10.81 35%
3.50 oz Centennial3.5 oz Centennial Hops Pellet 10 Boil 10 min 3.92 35%
3 oz Centennial3 oz Centennial Hops Pellet 10 Hop Stand at 80 °C 0 min 1.04 30%
10 oz / $ 0.00
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Agua de Juan Díaz
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 237.12 L. Suggest reducing initial water volume to 45.4 L and adding 191.72 L sparge/top-off.  
Heat water added to kettle (equipment estimates 302 L) 324.9
Mash volume with grains (equipment estimates 302 L) 367.7
Grain absorption losses (steeping) -64.9
Pre boil volume (equipment estimates 237.1 L) 260
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume 230.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 230
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 324.9  
Equipment Profile Used: System Default
 
Notes

Ph del agua bajado a 5.2 antes de empezar maceracion

Sales en maceracion:

1.6g de gypsum
0.8g de sal de mesa
1g cloruro de calcio


temperatura que macero 62c

ph de maceracion fue : 5.3
se le anadio en maceracion 3 gramos mas de acido citrico.

MACERACION demasiada baja , 1.045 primer mosto.

cambio a s05.

boil 90 min , para compezar sacar agua.

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  • Last Updated: 2023-09-20 08:09 UTC