The Bladesman Bergamot - Beer Recipe - Brewer's Friend

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The Bladesman Bergamot

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25.85 liters
Post Boil Size: 22.3 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Saturday November 23rd 2024
1.049
1.008
5.4%
49.2
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.54 kg Avangard - Pilsner4.54 kg Pilsner 37.3 1.7 99.1%
42.50 g Weyermann - Caramunich Type 142.5 g Caramunich Type 1 33.5 35 0.9%
4.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Great Lakes Hops - Bergamot28.35 g Bergamot Hops Pellet 10.66 Boil 60 min 39.42 25%
14.15 g Great Lakes Hops - Bergamot14.15 g Bergamot Hops Pellet 10.66 Boil 15 min 9.76 12.5%
28.35 g Great Lakes Hops - Bergamot28.35 g Bergamot Hops Pellet 10.66 Boil 0 min 25%
42.50 g Great Lakes Hops - Bergamot42.5 g Bergamot Hops Pellet 10.66 Dry Hop (High Krausen) 0 days 37.5%
113.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Mash 0 min.
0.50 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
City of Wyoming, MI. USA
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
25.5 L Strike 71 °C 64 °C 60 min
Starting Mash Thickness: 4.17 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 19.1
Mash volume with grains 22.1
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 13.2 L) 12.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20.8 L) 22.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.3 L) 20.8
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

4.2 L/kg) at 148 °F (64 °C) and hold at this temperature for 90 minutes. Raise temperature to mash out and recirculate for 15 minutes then begin to run off to the boil kettle. Sparge with enough acidified water to collect 7 gallons (26.5 L) in the kettle and then boil for 90 minutes, adding hops as indicated. You may opt to add a kettle fining and yeast nutrients in the final 15 minutes of the boil.

After the boil is complete, give the wort a long stir and allow break to settle for 10 minutes before beginning chilling process. Chill wort to 51 °F (11 °C) and transfer to the fermenter. If using a liquid yeast strain, aerate the wort well and pitch the yeast. Ferment at 53 °F (12 °C) until signs of fermentation slow. Slowly raise temperature to 59 °F (15°C) and hold for one week. Dump the yeast or transfer to a purged secondary vessel with the dry hops. Remove hops after three days and lager near freezing (~36 °F/2 °C) for three weeks, cooling slowly if possible (don’t cold crash). Rack again and then bottle and prime or keg and force carbonate.

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  • Last Updated: 2024-12-07 15:35 UTC