(Blood Orange) SmashOff 2018 - Beer Recipe - Brewer's Friend

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(Blood Orange) SmashOff 2018

134 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.2 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 79% (brew house)
Source: David Pickett
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Thursday April 19th 2018
1.044
1.009
4.7%
34.3
21.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,300 g Red X4300 g Red X 36 30.53 97%
135 g Rice Hulls135 g Rice Hulls 0 3%
4,435 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Mandarina Bavaria27 g Mandarina Bavaria Hops Pellet 9.3 Boil 90 min 34.28 27%
73 g Mandarina Bavaria73 g Mandarina Bavaria Hops Pellet 9.3 Aroma 0 min 73%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
1 each Protofloc Fining Boil 15 min.
5.30 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.80 g Epsom Salt Water Agt Mash 1 hr.
6.20 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
- Default - - -
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
- CML Kolsch
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 124       CO2 Level: 2.4 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Total liquor required 35.6l
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X14337X

Epsom salt - MgSO4•7H2O - 5.8g
Calcium chloride - CaCl2•2H2O - 5g
Chalk - CaCO3 - 5.3g
Baking Soda - NaHCO3 - 6.2g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Dough-in Infusion -- 50 °C 30 min
18 L Beta Saccharification rest Temperature -- 64 °C 30 min
18 L Alpha Saccharification rest Temperature -- 69 °C 30 min
18 L Mash-out Temperature -- 77 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 17.7
Mash volume with grains 20.7
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 19.6 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 30.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Aroma hops added at 80C removed at 50C

Initial fermentation 16C for 2 days
Increase temp by 1C per day up to 20C

Bright red light Alt type beer with the aroma and flavour of orange.

CML Kolsch yeast:
80-81% Flocculation
75 -82% Attenuation

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  • Last Updated: 2021-03-06 16:22 UTC