2 sorters sommaröl - Beer Recipe - Brewer's Friend

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2 sorters sommaröl

185 calories 29.5 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.117 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 29.5 g (Per 330ml)
Created: Saturday June 9th 2018
1.058
1.030
3.7%
29.0
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Finland - Pilsner Malt4 kg Pilsner Malt 37 2 36.4%
4 kg Finland - Pale Ale Malt4 kg Pale Ale Malt 36 2 36.4%
1.50 kg Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light 35 4 13.6%
1 kg Cane Sugar1 kg Cane Sugar 46 0 9.1%
0.50 kg Finland - Crystal Malt 1000.5 kg Crystal Malt 100 35 38 4.5%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Leaf/Whole 10.5 Boil 30 min 14.14 25%
100 g Lublin100 g Lublin Hops Leaf/Whole 4.5 Boil 10 min 5.72 50%
50 g Magnum50 g Magnum Hops Leaf/Whole 10.5 Boil 15 min 9.13 25%
200 g / $ 0.00
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
- Safbrew s-33
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Motala water
Add 1.5 tsp CaSo4 + 0.5 tsp NaCl + 2 ml 80% lactic acid in mash
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 12.8
Mash volume with grains (equipment estimates -4.1 L) 18.4
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 24.2 L) 23.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.7
Pre boil volume (equipment estimates 29.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 22.5
Top off amount 22.5
Going into fermentor 45
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Brew 22.5L each of a IPA and Lager with a 30L kettle and a 10L kettle.

Lauter to 30L 1.06 --> 70% eff on grains
Boil 7 L + 1.5kg LME (hopped) + 50g Magnum separately (for IPA)

Boil remainder + 1kg sugar + Magnum 50g 30 min
Add 100 g Lublin after 15 min


Add all of first IPA boil to ferment, and split rest so equal volumes of wort in each

Adjust volume to 22.5 L in each with cold water (OG: 1.06 Lager, 1.072 IPA) and add yeast (m54 lager and s-33 IPA)
Frement at 15-18 dC.

Maybe dryhop IPA, maybe dilute Lager with 2L water at end of fermentation.



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  • Last Updated: 2020-02-15 17:52 UTC