Horroris Causa - Beer Recipe - Brewer's Friend

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Horroris Causa

111 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sergi
Hop Utilization: 98%
Calories: 111 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Tuesday March 26th 2024
1.034
1.008
3.4%
7.1
2.5
5.8
3.74
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Castle Malting - Pilsner1.5 kg Pilsner 38 1.6 49.5%
1.50 kg Castle Malting - Château Blat Blanc1.5 kg Château Blat Blanc 2.49 € / kg
3.74 € 		38 1.8 49.5%
0.03 kg Corn Sugar - Dextrose0.03 kg Corn Sugar - Dextrose 42 0.5 1%
3.03 kg / 3.74 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Goldings10 g Goldings Hops Pellet 4.2 Boil 90 min 7.07 100%
10 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Servomyces Other Boil 10 min.
 
Yeast
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 170.4 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
JUNY21 Sant Celoni / Catalunya
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 4.5
Mash volume with grains 6.5
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 28 L) 27.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 28.6 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Maceracio 60' a 65º

Utilitzar dos sobres de llevat x cada 20 litres +/-

Servomyces 1g / 100 L. Am aquest cas 0.2g. 10 minuts abans de acabar el bulllit

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  • Last Updated: 2024-05-27 15:59 UTC