Babushka - Beer Recipe - Brewer's Friend

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Babushka

84 calories 7.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Post Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 84 calories (Per 12oz)
Carbs: 7.6 g (Per 12oz)
Created: Thursday May 2nd 2024
1.026
1.005
2.8%
35.8
4.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.47 lb Viking - Oak Smoked Wheat6.47 lb Oak Smoked Wheat 31 4.3 95.2%
5.18 oz Rice Hulls5.18 oz Rice Hulls 0 0 4.8%
6.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 11.6 Boil 60 min 20.69 11.8%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.8 Boil 20 min 11.34 44.1%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 2.8 Boil 5 min 3.73 44.1%
3.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4.20 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.29 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Charleston, WV
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 162 °F 152 °F 60 min
4.5 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.97 11.9  
Mash volume with grains 3.52 14.1  
Grain absorption losses -0.85 -3.4  
Remaining sparge water volume (equipment estimates 5.25 g | 21 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.6 30.4
Equipment Profile Used: System Default
 
Notes

Mash in at 136°F (58°C) and hold for 20 minutes. Raise to 148°F (64°C) and hold another 20 minutes. Raise to 156°F (69°C) and hold 45 minutes.

ferment at 66

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  • Last Updated: 2024-05-25 17:01 UTC