BADEN BADEN IPA NARACUJA - Beer Recipe - Brewer's Friend

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BADEN BADEN IPA NARACUJA

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24.77 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: paulaopenasso@gmail.com
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Monday September 30th 2024
1.055
1.013
5.6%
7.9
34.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Munich - 60L4 kg Munich - 60L 33 60 69%
1 kg Munich - Light 10L1 kg Munich - Light 10L 33 10 17.2%
500 g Cane Sugar500 g Cane Sugar 46 0 8.6%
300 g German - CaraHell300 g CaraHell 34 11 5.2%
5.80 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Columbus10 g Columbus Hops Leaf/Whole 15 Boil 15 min 7.87 12.5%
40 g Barth-Haas - Columbus40 g Columbus Hops Leaf/Whole 15 Aroma 0 min 50%
30 g ELDORADO30 g ELDORADO Hops Leaf/Whole 14.5 Aroma 0 min 37.5%
80 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g MARACUJÁ Water Agt Boil 25 min.
 
Yeast
- US- 4
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 10 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge 68 °C 69 °C 30 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.3
Mash volume with grains 22.8
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 11.8 L) 11.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.3 L) 24.8
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

50 GRANMAS DE COLUMBUS NO DRY-HOPPING /NA MATURAÇÃO

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  • Last Updated: 2024-10-07 13:02 UTC