S&P Mediterranean - Beer Recipe - Brewer's Friend

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S&P Mediterranean

150 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 75 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Biggie Brewer
No Chill: 10 minute extended hop boil time
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday June 17th 2017
1.049
1.012
4.9%
33.4
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale 2-Row4 kg Pale 2-Row 37 1.8 67.8%
250 g American - Carapils (Dextrine Malt)250 g Carapils (Dextrine Malt) 33 1.8 4.2%
1 kg American - Wheat1 kg Wheat 38 1.8 16.9%
650 g Dry Malt Extract - Wheat650 g Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 11%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Cascade40 g Cascade Hops Pellet 7 Boil 15 min 18.39 28.6%
40 g Riwaka40 g Riwaka Hops Pellet 8 Boil 5 min 15 28.6%
20 g Cascade20 g Cascade Hops Pellet 7 Dry Hop 4 days 14.3%
40 g Riwaka40 g Riwaka Hops Pellet 8 Dry Hop 4 days 28.6%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 340 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 41.3 L) 31.2
Mash volume with grains (equipment estimates 44.7 L) 34.6
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.1 L) 25
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 28
Volume into fermentor 28
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

23l in cube
24l wanted in kettle post boil to account for trub and hop loss
3l loss in 1 hour boil
27l wanted in Kettle after mash
5 Liters allowed for grain absorption
32l wanted in kettle for mash in.

Strike water temp 73.7c to get 66c @ dough in.

Fermented at 18c

Pitched yeast (day 1)

Dry hopped (day 3)

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  • Last Updated: 2017-09-18 09:52 UTC