Kiruna Boreal - Beer Recipe - Brewer's Friend

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Kiruna Boreal

186 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 75 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25.2 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rodriguez Dario A
Calories: 186 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Wednesday September 20th 2017
1.060
1.018
5.5%
51.4
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale Ale5 kg Pale Ale 37 3.5 80.6%
500 g American - Munich - 60L500 g Munich - 60L 33 60 8.1%
450 g American - Wheat450 g Wheat 38 1.8 7.3%
250 g American - Roasted Barley250 g Roasted Barley 33 300 4%
6,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
95 g Fuggles95 g Fuggles Hops Pellet 3.5 Boil 60 min 37.47 47.5%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 10 min 12.77 12.5%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.12 5%
45 g East Kent Goldings45 g East Kent Goldings Hops Pellet 5 Dry Hop 14 days 22.5%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop 14 days 12.5%
200 g / $ 0.00
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
CaSO4 was added, about 7 g. The water profile in La Plata is quite balanced. Phosphoric acid to reach pH ~6 was added too. A little pH drop shall be made by the Roasted Barley.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.6 L Infusion -- 68 °C 60 min
7.6 L Sparge -- 76 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.6
Mash volume with grains 22.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 18.3 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 25.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 22
Going into fermentor 22
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Borrowed from an ESB recipe, modified quite a lot and fitted to a more "concentrated" wort to avoid adding sugar. Obtained a super-fresh drinkable maybe Brown IPA, featuring plenty of flavors ranging from wheat to black malt and Goldings to Mosaic hops.

Then, the yeast was changed to reach much more complex flavors with London ESB yeast by Lallemand (from Nottingham), throwing the ABV down and getting off the topic to be an IPA. Black and Chocolate were changed to Roasted Barley to add a bitter dry flavor, ammount was thought by taste, not by color. Dry hopping was modified from goldings to give much more complex aromas (goldings-mosaic).

Ending the process we have an experimental beer. Drinkable, fresh, a little bit bitter, aromatic enough as to be a Summer Hit.

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  • Last Updated: 2017-10-08 22:06 UTC