Altbier-Tabarnak 2e essaie - Beer Recipe - Brewer's Friend

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Altbier-Tabarnak 2e essaie

173 calories 20 g 330 ml
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Vincent M
Calories: 173 calories (Per 330ml)
Carbs: 20 g (Per 330ml)
Created: Monday December 21st 2015
1.056
1.017
5.1%
42.2
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Belgian - Munich3.5 kg Munich 38 6 85.1%
0.09 kg United Kingdom - Pale Chocolate0.09 kg Pale Chocolate 33 207 2.2%
0.23 kg German - CaraRed0.225 kg CaraRed 34 20 5.5%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 7.3%
4.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 12.7 Boil 60 min 18.24 9.3%
7 g hallertau Blanc7 g hallertau Blanc Hops Pellet 9.3 Boil 20 min 5.66 6.5%
10 g hallertau Blanc10 g hallertau Blanc Hops Pellet 9.3 Boil 20 min 8.09 9.3%
8 g perle8 g perle Hops Pellet 6.7 Boil 20 min 4.66 7.4%
15 g hallertau Blanc15 g hallertau Blanc Hops Pellet 9.3 Boil 5 min 3.99 13.9%
8 g perle8 g perle Hops Pellet 6.7 Boil 5 min 1.53 7.4%
20 g hallertau Blanc20 g hallertau Blanc Hops Pellet 9.3 Dry Hop 5 days 18.5%
30 g Spalt30 g Spalt Hops Pellet 4.5 Dry Hop 5 days 27.8%
108 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
ACIDIFICATION DE L'EAU

Dans le mout

Sel 5 g epsom salt
+ 6 ml de AMS
Prise de ph 5.5
+ 3 ml dans le mout
prise de ph 5.4

Dans le sparge

5ml d AMS
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 67 °C 30 min
17 L Infusion -- 78 °C 5 min
5.5 L Sparge -- 78 °C 5 min
-- -- 65 °C 20 min
Starting Mash Thickness: 4.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.1 L/kg 17
Mash volume with grains 19.8
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 12.5 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.5 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18.5
Going into fermentor 18.5
Total: 28  
Equipment Profile Used: System Default
 
Notes

TEMPERATURE

T l'eau à l'empatage : 69 oC
T de l'eau avec malt concassé : 66 oC

Empatâge à 67 oC pour 50 min descendu jusqu'à 65,6 oC


DENSITÉ

OG avant ébullition
1.054... (efficacité de l'installation sous-évaluée)

après ébullition 1.061

ajout de 1.5 L d'eau pour diminuer l'OG

Oxygénation 1min 30 sec

ENSEMENCEMENT

2 sachets de Safale US-05
la fermentation n'avait pas démarée après 24h.

Réensemencement avec deux sachets de US West Coast Mangrove Jack

Prochain brassin utiliser de la levure Nottingham de Danistar

Embouteillage

Ajout de bouillon de 10 g de Hallertau Blanc dans 500 ml pendant 20 min pour ajouter 5-10 IBU

Plus ajout de d'un thé houblonné
20 g de sucre 500 ml d'eau bouillie
infusion 30 min sur bord de fenêtre

FG 1,016-1,018


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  • Last Updated: 2016-01-15 16:36 UTC