Sateuka cerveza - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Sateuka cerveza

117 calories 9.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 117 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created: Sunday July 21st 2024
1.039
1.006
4.4%
21.0
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.90 kg Barrett Burston - Pilsner Malt2.9 kg Pilsner Malt 37.3 1.93 77.3%
0.75 kg Crisp Malting - Flaked Torrefied Maize0.75 kg Flaked Torrefied Maize 36.8 0.66 20%
0.10 kg Weyermann - Carapils0.1 kg Carapils 34.5 2.1 2.7%
3.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Motueka10 g Motueka Hops Pellet 7.8 First Wort 60 min 11.7 33.3%
20 g Yakima Valley Hops - Saaz20 g Saaz Hops Pellet 3.1 First Wort 60 min 9.3 66.7%
30 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
11.74 L Strike 73 °C 65 °C 75 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 11.7
Mash volume with grains (equipment estimates 13.4 L) 14.2
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 18.8 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Top off amount 0.8
Going into fermentor 20.8
Total: 27.7  
Equipment Profile Used: System Default
 
Notes

OG 1037 started with too much water (3l)
Added all hops at 75C held temp below 77C for 10 mins then started boil.
Yeast in at 30C whist cooling to fermentaion temp
Fermenting at 11C
Mash day Thursday 25th July 2024
DR 01/08/24 14C
Cold Crash 05/08/24
FG 1002
ABV 4.6%

Last Updated and Sharing
 
88
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-08-04 22:25 UTC