G01 Blood Eagle - Viking Ale - Beer Recipe - Brewer's Friend

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G01 Blood Eagle - Viking Ale

200 calories 24.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 60 min
Batch Size: 49 liters (fermentor volume)
Pre Boil Size: 54 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 79% (brew house)
Source: JH
Calories: 200 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Saturday July 22nd 2017
1.064
1.022
5.5%
0.0
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Smoked Malt5 kg Smoked Malt 37 3 38%
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 38%
1 kg Belgian - Aromatic1 kg Aromatic 33 38 7.6%
1 kg United Kingdom - Amber1 kg Amber 32 27 7.6%
0.65 kg United Kingdom - Crystal Rye0.65 kg Crystal Rye 33 90 4.9%
0.50 kg United Kingdom - Brown0.5 kg Brown 32 65 3.8%
13.15 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Bog myrtle Herb Boil 30 hr.
 
Yeast
Omega Yeast Labs - HotHead Ale
Amount:
1 Each
Cost:
Attenuation (custom):
64%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 269 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Infusion -- 67 °C 120 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.7 L. Suggest reducing initial water volume to 45.4 L and adding 9.3 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 32.9
Mash volume with grains 41.6
Grain absorption losses -13.2
Remaining sparge water volume (equipment estimates 35.9 L) 35.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.7 L) 54
Boil off losses -5.7
Post boil Volume 49
Going into fermentor 49
Total: 68.1  
Equipment Profile Used: System Default
 
Notes

Mash start 14.45

Underattenuated - cold crash on 20/08/2017 - cask with 1.0 vol c02 on 22/08/2017
Keg remainder into a corni and allow to ferment out or until confident all sugars have been fermented.

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  • Last Updated: 2017-10-11 18:12 UTC