Kjeller 5 Mosaic Pale Ale 25l - Beer Recipe - Brewer's Friend

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Kjeller 5 Mosaic Pale Ale 25l

155 calories 13.6 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kjeller 5
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Saturday September 19th 2015
1.051
1.009
5.4%
46.1
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.17 kg German - Pale Ale5.17 kg Pale Ale 39 2.3 92%
0.45 kg German - CaraRed0.45 kg CaraRed 34 20 8%
5.62 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 12.9 Boil 60 min 27.33 20%
25 g Mosaic25 g Mosaic Hops Pellet 12.9 Boil 10 min 12.39 25%
55 g Mosaic55 g Mosaic Hops Pellet 12.9 Boil 2 min 6.35 55%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 gram/liter       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Husk strike temp Temperature -- 67 °C 60 min
15 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37.7 L) 34.5
Mash volume with grains (equipment estimates 41.4 L) 38.2
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Volume into fermentor 25
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørteren til 16-17 grader og pitch gjæren. Rist gjæringskaret godt i 5-10 minutter for å få inn oksygen. La temperaturen stige naturlig til 18 grader. La den gjære ut i to uker før flasking.

Rehydrering av gjæren anbefales.

http://www.homebrewersassociation.org/how-to-brew/rehydrating-dry-yeast/
(ev. google rehydrating yeast)

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  • Last Updated: 2017-10-06 12:42 UTC