Citrus Ale 2020 - extrakt - Beer Recipe - Brewer's Friend

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Citrus Ale 2020 - extrakt

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Source: VK
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Sunday July 31st 2016
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OG: 1.043 FG: 1.005 ABV: 5.0% IBU: 57

1.047
1.008
5.1%
61.2
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.45 kg German - Wheat Malt0.45 kg Wheat Malt 37 2 10.6%
3.80 kg German - Pale Ale3.8 kg Pale Ale 39 2.3 89.4%
4.25 kg / ₺₺ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Ariana50 g Ariana Hops Pellet 10.3 Boil 60 min 61.22 100%
50 g / ₺₺ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 274 B cells required
₺₺ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Vystirka Infusion -- 52 °C 20 min
Alfa a Beta Infusion 52 °C 66 °C 30 min
glykoprotein pause Alfa+Beta Infusion 66 °C 72 °C 40 min
Odrmutovani Infusion -- 78 °C 8 min
15 L Strike 74 °C 78 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14.9
Mash volume with grains 17.7
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 19.7 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23.5
Going into fermentor 23.5
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

Objevil se křís - zřejme moc dlouho v kvasne nadobě. Nechat max 3 týdny.

podle jineho vypoctu ibu to vychazi jinak: https://www.homebrewmap.com/cs/tools/calculators/ibu-diversity

Blbe se mi darilo drzet 66 stupnu, obvykle jsem presahoval. Priste pouzit vice vody.
whirlpool moc nepomohl. Usazenin bylo dost. zkusit filtrovat pres platno priste?

https://goo.gl/photos/LEHaxof7RcMfzKuD6


Martin Urban: nižší cukrotvornou bych dal 62stC a klidně na půl hodiny nebo i 40 minut (vaříš 15tku)...nebo nechat makat betu a alfu dohromady na těch 66stC, ale 1 hodinu - pak by 72stC měla smysl ne jako dextrinisation rest, ale jen jako glykoprotein rest (prostě už bys měl z těch 66stC zcukřeno, jen bys na 72stC louhoval glykoproteiny, který jsou dobrý na pěnu a tělo)...jinak chinook a žito jdou dohromady dobře...já osobně bych do sypání, asi dal pro nějakou komplexnost chutí ještě třeba trochu nějakýho světlýho karamelu (carapils, carahell), ale to je věc chuťovejch preferencí...jo a na premiant bych se asi vyprd a postavil to cely jen na tom chinooku, ale to je myslim taky jen detail, kterej ve výsledku asi nikdo nepozná:-)...

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  • Last Updated: 2020-06-08 07:49 UTC