Bandymas Nr 97 25/02/08 - Beer Recipe - Brewer's Friend

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Bandymas Nr 97 25/02/08

188 calories 19.3 g 12 L
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.68 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12L)
Carbs: 19.3 g (Per 12L)
Created: Friday February 7th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Bestmalz - BEST Pilsen3 kg BEST Pilsen 37 1.9 46.5%
2.10 kg Castle Malting - Chateau Pale Ale Malt2.1 kg Chateau Pale Ale Malt 36.8 4 32.5%
0.50 kg Viking - Munich Light0.5 kg Munich Light 36 6 7.7%
0.50 kg Viking - Dextrine Malt0.5 kg Dextrine Malt 33 1.8 7.7%
0.20 kg Viking - Caramel 50 Malt(20L)0.2 kg Caramel 50 Malt(20L) 34 20 3.1%
0.16 kg Viking - Wheat Malt0.155 kg Wheat Malt 38 2.5 2.4%
6.46 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Leaf/Whole 8.2 Boil 30 min 18.78 16.7%
30 g Perle30 g Perle Hops Lupulin Pellet 8.2 Boil 10 min 9.75 16.7%
20 g Perle20 g Perle Hops Leaf/Whole 8.2 Boil 1 min 0.7 11.1%
50 g Hops Direct - Citra50 g Citra Hops Pellet 11.8 Dry Hop (High Krausen) 3 days 27.8%
50 g Hops Direct - Citra50 g Citra Hops Pellet 11.8 Dry Hop 7 days 27.8%
180 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 10 min.
4 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
20 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 75 90 250
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 45 °C 42 °C 5 min
Infusion 42 °C 53 °C 15 min
Infusion 53 °C 63 °C 80 min
63 °C 72 °C 10 min
mash out 72 °C 78 °C 5 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 18.1
Mash volume with grains 22.3
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 19.4 L) 19
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 29.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24
Going into fermentor 24
Total: 37  
Equipment Profile Used: System Default
"Bandymas Nr 97 25/02/08" American Pale Ale beer recipe by Brewer #370954. All Grain, ABV 5.74%, IBU 29.23, SRM 6.1, Fermentables: (BEST Pilsen, Chateau Pale Ale Malt, Munich Light, Dextrine Malt, Caramel 50 Malt(20L), Wheat Malt) Hops: (Perle, Citra) Other: (Irish Moss, Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Phosphoric acid)
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  • Last Updated: 2025-02-09 13:26 UTC