106 - Beer Recipe - Brewer's Friend

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106

150 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 550 liters (fermentor volume)
Pre Boil Size: 626.99 liters
Post Boil Size: 578.39 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 松山陽介
Calories: 150 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Friday July 5th 2024
1.050
1.006
5.8%
15.9
43.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 kg Weyermann - Beech Smoked Barley50 kg Beech Smoked Barley 35 2.7 40%
25 kg Crisp Malting - Extra Pale Maris Otter25 kg Extra Pale Maris Otter 37.5 2 20%
5 kg Weyermann - Caramunich Type 25 kg Caramunich Type 2 34 45 4%
25 kg Weyermann - Munich Type II (Dark)25 kg Munich Type II (Dark) 37 10 20%
10 kg Weyermann - Carafa II10 kg Carafa II 31.5 415 8%
10 kg Weyermann - Roasted Barley10 kg Roasted Barley - (late boil kettle addition) 29.9 432 8%
125 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g East Kent Goldings300 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 60 min 7.18 25%
300 g East Kent Goldings300 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 30 min 5.52 25%
300 g East Kent Goldings300 g East Kent Goldings Hops Leaf/Whole 5 Boil at 100 °C 15 min 3.24 25%
300 g East Kent Goldings300 g East Kent Goldings Hops Leaf/Whole 5 Boil 0 min 25%
1,200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
65 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
55 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
250 Grams
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2385 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
403.75 L Strike 69 °C 67 °C 60 min
343.286 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.23 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 561.7 L. Suggest reducing initial water volume to 45.4 L and adding 516.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 486.25 L 403.8
Strike water volume at mash thickness of 3.2 L/kg 403.8
Mash volume with grains 486.3
Grain absorption losses -125
Remaining sparge water volume (equipment estimates 283.9 L) 349.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 561.7 L) 627
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -6
Post boil Volume (equipment estimates 550 L) 578.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 578.4 L) 550
Total: 752.9  
Equipment Profile Used: System Default
"106" No Profile Selected beer recipe by 松山陽介. All Grain, ABV 5.79%, IBU 15.94, SRM 43.93, Fermentables: (Beech Smoked Barley, Extra Pale Maris Otter, Caramunich Type 2, Munich Type II (Dark), Carafa II, Roasted Barley) Hops: (East Kent Goldings) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum)
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  • Last Updated: 2024-07-07 12:40 UTC