Stugöppning - Beer Recipe - Brewer's Friend

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Stugöppning

165 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Thursday September 7th 2017
1.054
1.012
5.6%
21.7
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Barke Pilsner Malt3 kg Barke Pilsner Malt 37.03 1.75 66.7%
1 kg Munich1 kg Munich 37 6 22.2%
0.20 kg Weyermann - CaraRed0.2 kg CaraRed 35 19.3 4.4%
0.30 kg Cane Sugar0.3 kg Cane Sugar - (late boil kettle addition) 46 0 6.7%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Pacific Gem7 g Pacific Gem Hops Pellet 15.4 Boil 60 min 15.12 18.9%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 15 min 4.7 40.5%
15 g Tett15 g Tett Hops Pellet 4.5 Boil 5 min 1.89 40.5%
37 g / $ 0.00
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 400 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.2 bar       Temp: 2 °C       CO2 Level: 1.8 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
12 L Strike 73 °C 67 °C 60 min
20 L Sparge 90 °C 77 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.6
Mash volume with grains 15.4
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 18.2 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 26.3
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

10 days @20 c
4days @1 c

Kegg and lager 1 week @ 1c


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  • Last Updated: 2024-02-12 14:09 UTC