Potměchuť - Beer Recipe - Brewer's Friend

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Potměchuť

64 calories 7.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 120 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.018 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Jaroslav Krejčí
Calories: 64 calories (Per 330ml)
Carbs: 7.8 g (Per 330ml)
Created: Monday March 23rd 2015
1.021
1.007
1.8%
36.0
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,200 g German - Pilsner4200 g Pilsner 38 1.6 92.3%
300 g German - Wheat Malt300 g Wheat Malt 37 2 6.6%
50 g German - Chocolate Wheat50 g Chocolate Wheat 31 413 1.1%
4,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 90 min 15.84 33.3%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 14.81 33.3%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 10 min 5.37 33.3%
90 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 40 °C 30 min
Infusion -- 52 °C 10 min
Infusion -- 62 °C 40 min
Infusion -- 72 °C 20 min
Infusion -- 76 °C 180 min
18 L Sparge -- 76 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.7
Mash volume with grains 16.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 27.7 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.9 L) 28
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 24
Going into fermentor 24
Total: 33.5  
Equipment Profile Used: System Default
"Potměchuť" No Profile Selected beer recipe by Jaroslav Krejčí. All Grain, ABV 1.8%, IBU 36.01, SRM 7.1, Fermentables: (Pilsner, Wheat Malt, Chocolate Wheat) Hops: (Saaz)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-03-23 11:42 UTC