ANDP - Azorean best bitter #1 - Beer Recipe - Brewer's Friend

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ANDP - Azorean best bitter #1

182 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday November 20th 2016
1.060
1.009
6.7%
45.8
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Belgian - Pale Ale3.5 kg Pale Ale 38 3.4 75.3%
0.60 kg Belgian - Wheat0.6 kg Wheat 38 1.8 12.9%
0.40 kg American - Caramel / Crystal 40L0.4 kg Caramel / Crystal 40L 34 40 8.6%
0.15 kg Brown Sugar0.15 kg Brown Sugar 45 15 3.2%
4.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 11.3 Boil 60 min 33.34 26.3%
20 g Chinook20 g Chinook Hops Pellet 14.6 Boil 10 min 12.49 21.1%
50 g Chinook50 g Chinook Hops Pellet 14.6 Dry Hop 5 days 52.6%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Protafloc Fining Boil 15 min.
2 g Magnecium sulfat Water Agt Boil 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 324 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Chalcium Chloride: 4gr
Gypsum: 4gr
Bikarbonate: 2gr
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 40 °C 20 min
Fly Sparge -- 62 °C 40 min
Fly Sparge -- 68 °C 40 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.3
Mash volume with grains 14.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 22 L) 22.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Kokar 26 november 2016.

09:10, Startar vattnet, HLT.
09:40, Vattenbehandling och i med malten.
10:00, 62C, mäsken cirkuleras via en pump, genom rostfri slinga i min HLT som håller 62-64C, och tillbaka till mäsktunnans topp.
10:47, Mäsken är nu uppe i 68C.
11:30, Dags att laka.
12:15, Färdigt, 26l vört, SG: 1.0045, Brix: 11.5
14:00, Börjar med att koka ner vörten lite.
15:10, Första humlegivan.
16:00, 2a humlegivan och farinsocker.
16:15, 22l är kylt, skakat och pitchat. OG: 1.060 Refrakt: 1.055, Brix: 14
17:00, Grovstäda, tar resten imorgon.

10/12-2016, Har stått på 2a-våning och jäst färdigt. Tappade om till ett sekundärfat och torrhumlade.
12/12-2016, Ut i garaget för kallkrash i kylskåp.
15/12-2016, Tappade upp det på fat och kolsyrade.

OG: 1.060 FG: 1.009 Brix: 6-6,5 ABV: 6.69%





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  • Last Updated: 2017-08-18 10:42 UTC