Solskinn - Beer Recipe - Brewer's Friend

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Solskinn

236 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jan Erik Johansen
Calories: 236 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Tuesday October 24th 2023
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OG: 1.064 FG: 1.012 ABV: 6.8% IBU: 72

1.077
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6,000 g Bestmalz - BEST Pilsen6000 g BEST Pilsen 37 1.9 70.2%
1,000 g Bestmalz - BEST Wheat Malt1000 g BEST Wheat Malt 37.7 2.2 11.7%
850 g Cane Sugar850 g Cane Sugar 46 0 9.9%
500 g Flaked Oats500 g Flaked Oats 33 2.2 5.8%
200 g Maltodextrin200 g Maltodextrin 39 0 2.3%
8,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 15 Boil 60 min 51.32 10.3%
75 g Citra75 g Citra Hops Pellet 11 Hop Stand at 80 °C 25 min 9.52 19.2%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Hop Stand at 80 °C 25 min 10.82 19.2%
200 g Citra200 g Citra Hops Pellet 11 Dry Hop 5 days 51.3%
390 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
20 ml Hop Burst Citrulicious Flavor Kegging 10 days
 
Yeast
AEB - Fermoale AY4
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 64 °C 60 min
4 L Top Off 80 °C 67 °C --
14 L Sparge -- 80 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 27.4
Mash volume with grains 32.3
Grain absorption losses -7.5
Remaining sparge water volume 11.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 31.9 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 25.1 L) 26
Hops absorption losses (whirlpool, hop stand) -0.8
Estimated amount in fermentor 25.3
Total: 38.7  
Equipment Profile Used: System Default
 
Notes

Using AY3

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  • Last Updated: 2024-02-08 12:27 UTC