El Camino WinterBock 14/11/2023
16624 calories
1477.9 g
30 L
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1,360 g |
Saaz1360 g Saaz Hops |
|
Pellet |
3.3 |
Boil
|
60 min |
18.47 |
71.2% |
350 g |
Saaz350 g Saaz Hops |
|
Pellet |
3.3 |
Boil
|
30 min |
3.65 |
18.3% |
200 g |
Saaz200 g Saaz Hops |
|
Pellet |
3.3 |
Boil
|
5 min |
0.54 |
10.5% |
1,910 g
/ 0.00 €
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1,910 g |
Saaz (Pellet) 1910 g Saaz (Pellet) Hops |
|
22.66 |
100% |
1,910 g
/ 0.00 €
|
Target Water Profile
Munich (Dark Lager)
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
550 L |
|
Infusion |
53 °C |
53 °C |
15 min |
|
|
|
64 °C |
64 °C |
50 min |
|
|
|
72 °C |
72 °C |
10 min |
|
|
|
78 °C |
78 °C |
10 min |
220 L |
|
Sparge |
78 °C |
78 °C |
-- |
Starting Mash Thickness:
4 L/kg
Starting Grain Temp:
20 °C |
Quick Water Requirements
Water |
Liters |
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 593.1 L. Suggest reducing initial water volume to 45.4 L and adding 547.7 L sparge/top-off.
|
|
WARNING: Mash tun capacity exceeded. Volume required: 726.96 L
|
624 |
Strike water volume at mash thickness of 4 L/kg
|
624 |
Mash volume with grains
|
727 |
Grain absorption losses
|
-156 |
Remaining sparge water volume (equipment estimates 126 L)
|
207.9 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 593.1 L)
|
675 |
Boil off losses
|
-8.6 |
Hops absorption losses (first wort, boil, aroma)
|
-9.6 |
Post boil Volume (equipment estimates 575 L)
|
650 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 650 L)
|
575 |
Total:
|
831.9
|
Equipment Profile Used: |
System Default |
"El Camino WinterBock 14/11/2023" Doppelbock beer recipe by S.Blanco. All Grain, ABV 6.47%, IBU 22.67, SRM 26.95, Fermentables: (Jehanne D’Arc Pilsen Malt, Abbey Malt, Melanoidin, Malta Carabe 60, Malta Cristal (Crystal Malt)) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-11-14 11:06 UTC