FataMorgonners 25L - Beer Recipe - Brewer's Friend

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FataMorgonners 25L

246 calories 23.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: BrewChef
Calories: 246 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Saturday February 11th 2017
1.080
1.017
8.3%
55.3
9.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.40 kg German - Pilsner6.4 kg Pilsner 38 1.6 76.2%
1 kg Cane Sugar1 kg Cane Sugar 46 0 11.9%
0.40 kg German - CaraHell0.4 kg CaraHell 34 11 4.8%
300 g Flaked Barley300 g Flaked Barley 32 2.2 3.6%
300 g Flaked Wheat300 g Flaked Wheat 34 2 3.6%
8.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 16.5 First Wort 0 min 16.83 4.8%
25 g Lemongras25 g Lemongras Hops Fresh 0.01 Boil 5 min 6%
25 g Cascade25 g Cascade Hops Pellet 6.8 Boil 5 min 2.9 6%
25 g Citra25 g Citra Hops Pellet 13.5 Boil 5 min 5.76 6%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 11.9 Boil 5 min 4.06 4.8%
50 g Cascade50 g Cascade Hops Pellet 6.8 Whirlpool at 77 °C 0 min 5.44 12%
50 g Citra50 g Citra Hops Pellet 13.5 Whirlpool at 77 °C 0 min 10.8 12%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 11.9 Whirlpool at 81 °C 0 min 9.52 12%
50 g Cascade50 g Cascade Hops Pellet 6.8 Dry Hop 1 days 12%
50 g Citra50 g Citra Hops Pellet 13.5 Dry Hop 9 days 12%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 11.9 Dry Hop 9 days 12%
415 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gjærnæring Other Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 604 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
AA-01 Brew.911 Source Water (Askim, Norway)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 5 7 10 3 73
Meskevann: CasO4 - 2,7g
Meskevann: Cacl2 - 7g
Meskevann: CacO3 - 1g
Skylllevann: CasO4 - 1,5g
Meskevann: Cacl2 - 3,3g
Meskevann: CacO3 - 1g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Innmesk Infusion -- 68 °C 90 min
16 L Skylling Sparge -- 77 °C 10 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 20.7
Mash volume with grains 25.6
Grain absorption losses -7.4
Remaining sparge water volume 16
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 32.7 L) 29
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 21.3 L) 25
Hops absorption losses (whirlpool, hop stand) -0.8
Estimated amount in fermentor 24.3
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Juster PH til 5.2 i mesken med Lactol (mål 2-3 min etter innmesk)
ca 8 ml skal være tilstrekkelig, dersom PH er sub 8 i springvannet. - La stå til gjæring på 19c i 3 døgn, kjør så temperaturen opp til 20.5c, la stå i 14 dager.

Lag en 3L gjærstarter med 2 pakker WLP007. (Alternativt, bruk en pakke og kjør en ny 3L step-up fra første starter)

Første humle tilsettes på dag 2 av gjæring, neste humle tilsettes etter 9 dager - - CC ned til 5c - tapp på fat.

Sitrongrass: Kapp av de første 3 cm fra roten (gir bitterhet), del så resten av planten opp i biter - bank på de før du legger de i humlepose og tilsetter kok (får ut mer smak)

Recipe: Inspirde by Omnipollo FataMorgana

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  • Last Updated: 2018-10-25 09:54 UTC
  • Snapshot Created: 2017-02-11 18:09 UTC