JZ - Cerveza De Malto Seca - Beer Recipe - Brewer's Friend

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JZ - Cerveza De Malto Seca

129 calories 13.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.8 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Jamil Zainasheff
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Friday November 4th 2016
1.042
1.011
4.1%
42.6
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg United Kingdom - Maris Otter Pale3.1 kg Maris Otter Pale 38 3.75 69.7%
0.45 kg United Kingdom - Roasted Barley0.45 kg Roasted Barley 29 550 10.1%
0.90 kg Flaked Barley0.9 kg Flaked Barley 32 2.2 20.2%
4.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g East Kent Goldings65 g East Kent Goldings Hops Pellet 4.6 Boil 60 min 42.62 100%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Yeast nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbonation       CO2 Level: 1.5 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
0.5 tsp gypsum (2 grams)
2.6 tsp chalk (calcium carbonate) (10 grams)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.3 L Mash Temperature -- 49 °C 15 min
Mash Temperature -- 64 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.4 L) 33.2
Mash volume with grains (equipment estimates 35.3 L) 36.1
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 27.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Volume into fermentor 21
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

Final third of fermentation do diacetyl rest at 21 degrees (raise slowly).

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  • Last Updated: 2016-11-04 01:40 UTC