Gyndbjerg - Beer Recipe - Brewer's Friend

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Gyndbjerg

161 calories 19.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Johnny and Rasmus
Calories: 161 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Sunday January 17th 2016
1.052
1.017
4.7%
30.8
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 100%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Gyndbjerg 201530 g Gyndbjerg 2015 Hops Leaf/Whole 4.5 Boil 60 min 23.41 27.3%
40 g Gyndbjerg 201540 g Gyndbjerg 2015 Hops Leaf/Whole 4.5 Boil 5 min 6.22 36.4%
40 g Gyndbjerg 201540 g Gyndbjerg 2015 Hops Leaf/Whole 4.5 Whirlpool at 75 °C 20 min 1.13 36.4%
110 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Teaspoon gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.2 L) 33.4
Mash volume with grains (equipment estimates 29.8 L) 36
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.3 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 16.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 16
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

15 Liters boiled with hops. Remainder pasteurised at 80C for 1.5 hours.

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  • Public: Yup, Shared
  • Last Updated: 2016-01-19 11:29 UTC