Rjómi - Beer Recipe - Brewer's Friend

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Rjómi

150 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 9.1 °P (recipe based estimate)
Post Boil Gravity: 12.2 °P (recipe based estimate)
Efficiency: 68% (brew house)
Source: Bjórsetur Íslands Brugghús
Calories: 150 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Thursday September 21st 2023
12.2 °P
2.1 °P
5.4%
23.3
2.9
5.5
3,360.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Weyermann - Pilsner7 kg Pilsner kr 230.00 / kg
kr 1,610.00 		36 1.5 63.6%
2 kg Weyermann - Pale Ale2 kg Pale Ale kr 230.00 / kg
kr 460.00 		39 2.3 18.2%
1 kg Flaked Corn1 kg Flaked Corn 40 0.5 9.1%
1 kg Cane Sugar1 kg Cane Sugar - (late boil kettle addition) 46 0 9.1%
11 kg / kr 2,070.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Loral25 g Loral Hops kr 11.00 / g
kr 275.00 		Pellet 11.5 Boil 45 min 15.14 25%
25 g Loral25 g Loral Hops kr 11.00 / g
kr 275.00 		Pellet 11.5 Boil 15 min 8.18 25%
50 g Loral50 g Loral Hops kr 11.00 / g
kr 550.00 		Pellet 11.5 Boil 0 min 50%
100 g / kr 1,100.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish Moss kr 12.50 / g
kr 100.00 		Fining Mash 10 min.
5 g Chalk Water Agt Mash 1 hr.
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
15 ml Lactic acid kr 6.00 / ml
kr 90.00 		Water Agt Mash 0 min.
kr 190.00
 
Yeast
Apex - San Diego (Chico) Yeast
Amount:
25 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 306 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
* No Gypsum today - leave it out
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Strike 69 °C 65 °C 60 min
Temperature 100 °C 76 °C 10 min
22 L Sparge 77 °C 77 °C 10 min
Starting Mash Thickness: 3.61 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 44.78 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 3.6 L/kg 36.1
Mash volume with grains 42.7
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 30.4 L) 34.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.6 L) 60
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 50 L) 52
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52 L) 50
Total: 70.9  
Equipment Profile Used: System Default
 
Notes

Hops were supposed to be US Hallertau (~4% AA) but those were not available so Z went creative. It's much more bitter so we will use less.

The plan was:
75 g US Hallertau at 60 min
30 g US Hallertau at 15 min
45 g US Hallertau at 5 min

Use regular sugar instead of cane sugar

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  • Last Updated: 2024-03-03 19:18 UTC