GERMEN Marloneska #001 - Beer Recipe - Brewer's Friend

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GERMEN Marloneska #001

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 57.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Marlon Prieto
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
URL: http://www.cervejagermen.com.br/01
Created: Wednesday May 31st 2017
1.046
1.011
4.6%
15.4
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pale Ale5 kg German - Pale Ale 39 4.64 50%
5 kg German - Wheat Malt5 kg German - Wheat Malt 37 3.84 50%
10 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Saaz80 g Saaz Hops Pellet 3.46 Boil 60 min 15.41 100%
80 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
45 g Coriander Seed Spice Boil 5 min.
58 g Orange Peel Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 429 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: inverted sugar       Amount: 6      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Saccharification Rest Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.1 L. Suggest reducing initial water volume to 45.4 L and adding 10.7 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 36.5
Mash volume with grains 43.1
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 30.5 L) 31.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.1 L) 57.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 50
Going into fermentor 50
Total: 68.4  
Equipment Profile Used: System Default
 
Notes

Mash:

  • Água 35,5L; Ph em 5.3
  • 60" em 67°
  • Sparge 45L; Ph em 5.3

    Fervura 60" (hopbag):
  • 60" com 80g Saaz
  • 05" com 58g casca laranja e 45g semente coentro

    Fermentação:
  • Primária: 18° por 5 dias
  • Secundaria: 21° por 03 dias

    Maturação / Clarificação:
  • Maturar a 15° por 12 dias, baixar para 05° por 2 dias.

    Carbonatação:
  • Primming: 6 g/L (300g para 50L)
  • Carbonatar por 07 dias

    OG: 1.046 (11.4°P)
    FG:
    ABV:

    Medições intermediárias:
    1.016 (4.1°P) dia 04/07/17 as 9h30AM
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  • Last Updated: 2017-07-04 13:57 UTC