Stjørdalsmalt - Beer Recipe - Brewer's Friend

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Stjørdalsmalt

178 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Thursday September 22nd 2016
1.058
1.014
5.8%
28.9
33.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.32 kg United Kingdom - Maris Otter Pale3.32 kg Maris Otter Pale 38 3.75 50.2%
0.66 kg German - Munich Dark0.66 kg Munich Dark 37 15.5 10%
0.50 kg United Kingdom - Pale Chocolate0.5 kg Pale Chocolate 33 207 7.6%
0.16 kg German - Carafa III0.16 kg Carafa III 32 535 2.4%
0.44 kg German - CaraMunich III0.44 kg CaraMunich III 34 57 6.6%
0.22 kg German - CaraAroma0.22 kg CaraAroma 34 130 3.3%
1.32 kg Stjørdalsmalt1.32 kg Stjørdalsmalt 29 6 19.9%
6.62 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Goldings50 g Goldings Hops Pellet 4.5 Boil 60 min 23.13 50%
25 g Goldings25 g Goldings Hops Pellet 4.5 Boil 15 min 5.74 25%
25 g Goldings25 g Goldings Hops Pellet 4.5 Boil 0 min 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.9
Mash volume with grains 24.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 18.9 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 37.5  
Equipment Profile Used: System Default
 
Notes

Gjæres på 18 ģrader i 4 dager, så 21 grader i 10 dager.
Husk rehydrering av gjæren

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  • Last Updated: 2018-05-01 15:39 UTC