Samuel Adams DME partial mash - Beer Recipe - Brewer's Friend

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Samuel Adams DME partial mash

153 calories 14.8 g 330 ml
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Beer Stats
Method: Extract
Style: American Light Lager
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Tuesday March 19th 2024
1.050
1.011
5.0%
33.1
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Briess - DME Pilsen Light1 kg DME Pilsen Light 43 2 35.1%
1.35 kg Briess - DME Pilsen Light1.35 kg DME Pilsen Light - (late boil kettle addition) 43 2 47.4%
2.35 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 kg Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 60 17.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33.50 g Tettnanger33.5 g Tettnanger Hops Pellet 4.5 Boil 60 min 26.58 44.4%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 5.61 18.5%
14 g Tettnanger14 g Tettnanger Hops Pellet 4.5 Boil 2 min 0.94 18.5%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 7 days 18.5%
75.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 15 min.
1 tsp Gelatin Fining Secondary 0 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.8 L Steep crushed grain Steeping 65 °C 65 °C 30 min
1.8 L Sparge 65 °C 65 °C 30 min
5 L top off to 5L Top Off -- -- --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 24 L) 23.9
Mash volume with grains (equipment estimates 24 L) 24.2
Grain absorption losses (steeping) -0.5
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 24.1 L) 24
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 19
Going into fermentor 19
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: 23.9  
Equipment Profile Used: System Default
 
Notes

Boil

  • Start with 19L
  • Put 1/4 of DME with the mashed crystal malt
  • Put rest of the DME at the end of boil

    Pressure ferment at 25 PSI at 23°C
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  • Last Updated: 2024-03-19 04:55 UTC