18_Gull (Hogna knock-off) - Beer Recipe - Brewer's Friend

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18_Gull (Hogna knock-off)

177 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 90 min
Batch Size: 27.5 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 79% (brew house)
Source: DrøyHøy Brewers
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday October 8th 2017
1.058
1.011
6.1%
47.4
4.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg American - Pilsner2.4 kg Pilsner 37 1.8 36.4%
2.40 kg American - Pale Ale2.4 kg Pale Ale 37 3.5 36.4%
0.90 kg American - Wheat0.9 kg Wheat 38 1.8 13.6%
0.90 kg American - Carapils (Dextrine Malt)0.9 kg Carapils (Dextrine Malt) 33 1.8 13.6%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Magnum17 g Magnum Hops Pellet 15 Boil 60 min 23.58 18.1%
77 g Mandarina Bavaria77 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 76 °C 15 min 23.8 81.9%
94 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.58 tbsp Yeast nutrient Other Boil 15 min.
7 g Irish Moss Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 294 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 6g/l       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Added about 10g total of gypsum and 4g of baking soda for the mash water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.8
Mash volume with grains 24.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 24.2 L) 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.5 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 27.9
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 27.5
Total: 39.5  
Equipment Profile Used: System Default
 
Notes

Missee
Used one pack of yeast (11.5g)
Fermented at 16,5 degrees C until gravity reads 1.02-1.025
Increase temperature gradually 2 deg C every 12 hrs, up 20 degrees C and let it stay there until clean. 3-4 weeks total.

Grain bill:
Viking Pilsner (3-4 EBC)
Castle Pale Ale (7-10 EBC)
Viking Wheat (3,5-6,5 EBC)
Caramalt (25-40 EBC)

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  • Last Updated: 2019-02-18 20:26 UTC