Belgian Amber Panta beer - Beer Recipe - Brewer's Friend

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Belgian Amber Panta beer

88 calories 9 g 330 ml
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.021 (recipe based estimate)
Efficiency: 35% (brew house)
Source: KaraMarko
Calories: 88 calories (Per 330ml)
Carbs: 9 g (Per 330ml)
Created: Sunday August 27th 2017
1.029
1.007
2.8%
30.7
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 58.8%
1,500 g Belgian - Munich1500 g Munich 38 6 29.4%
500 g German - Abbey Malt500 g Abbey Malt 33 17 9.8%
100 g Brown Sugar100 g Brown Sugar 45 15 2%
5,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.9 Boil 90 min 17.24 35.7%
25 g Saaz25 g Saaz Hops Pellet 3.9 Boil 15 min 8 35.7%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 2.1 Boil 90 min 3.71 14.3%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 2.1 Boil 15 min 1.72 14.3%
70 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Niška
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L -- -- 65 °C 60 min
-- -- 72 °C 15 min
-- -- 78 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.9 L) 33.8
Mash volume with grains (equipment estimates 35.2 L) 37.1
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 26.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Volume into fermentor 20
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

1.Ukomljavanje-Prokuvaj i ostavi da se oladi do 65.Sipaj slad i mešaj 1sat. Podigni temp na 72-15min i potom na 78 -15min.
2.Procedi i isperi sa ostatkom prokuvane vode.
3.Kad počne da ključa dodaj hmelj pola količine .Posle 75 min dodaj ostatak na 15 min.15 min pred kraj dodaj i 100gr šećera.
4.Hlađenje.1dl sladovine ohladi,procedi na 25c i dodaj kvasac.Skladovinu ohladfi na 20c.
5.Kada se sladovina ohladi,procedi u fermentator.Dodaj kvasac.Treba da miruje 7 dana na 22c temp.
6.Kad završi fermentaciju ,prelij,dodaj 160g dekstroze i flaširaj.Flaše držati na sobnoj temp. 7 dana a zaatim 7 dana u frižideru.

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  • Last Updated: 2017-08-27 15:12 UTC