Snill sommer - Beer Recipe - Brewer's Friend

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Snill sommer

71 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 0 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 22.4 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 71 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday June 28th 2024
1.020
1.017
0.4%
21.8
2.0
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg German - Bohemian Pilsner0.5 kg Bohemian Pilsner 38 1.9 24.4%
0.55 kg Rolled Oats0.55 kg Rolled Oats 33 2.2 26.8%
1 kg Rahr - Standard 2-Row1 kg Standard 2-Row 36.8 1.8 48.8%
2.05 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nectaron20 g Nectaron Hops Pellet 11 Mash at 80 °C 40 min 6.67 6.7%
20 g Azacca20 g Azacca Hops Pellet 15 Mash at 80 °C 40 min 9.09 6.7%
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 10 Mash at 80 °C 40 min 6.06 6.7%
80 g Nectaron80 g Nectaron Hops Pellet 11 Dry Hop (High Krausen) 3 days 26.7%
80 g Azacca80 g Azacca Hops Pellet 15 Dry Hop (High Krausen) 3 days 26.7%
80 g Hallertau Blanc80 g Hallertau Blanc Hops Pellet 10 Boil 0 min 26.7%
300 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - LA 01
Amount:
1 Each
Cost:
Attenuation (avg):
15%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Nordstrand (Skullerud), Oslo, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 80 °C 80 °C 45 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 7.5
Mash volume with grains 8.5
Grain absorption losses -2.1
Hops absorption losses (mash) -0.3
Remaining sparge water volume 18.2
Mash Lauter Tun losses -0.9
Pre boil volume 22.4
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 25.7  
Equipment Profile Used: System Default
 
Notes

Husk å tilsette 30 ml lactic acid før tapping på fat

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  • Last Updated: 2024-06-28 12:34 UTC