#131 Lydia's Party 15.09.18 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

#131 Lydia's Party 15.09.18

134 calories 12.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 51 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Monday August 27th 2018
1.044
1.009
4.6%
25.7
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg SAB Pale Ale9 kg SAB Pale Ale 35 3 98%
0.18 kg Flaked Rye0.18 kg Flaked Rye 36 2.8 2%
9.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Southern Cross42 g Southern Cross Hops Pellet 12.5 Boil 42 min 25.36 80.8%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 5 min 0.38 19.2%
52 g / $ 0.00
 
Yeast
Crescat Labs - CL017 Friar's Strong
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
CaCl2 10g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.96 L. Suggest reducing initial water volume to 45.4 L and adding 10.56 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27.5
Mash volume with grains 33.6
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 38.5 L) 33.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56 L) 51
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 50
Going into fermentor 50
Total: 61.1  
Equipment Profile Used: System Default
 
Notes

CaCl2 10g
gelatine
IBU low to get the beer dispensed in three weeks.

split the batch into two (30+20L) and add 0.5kg of dark Munich into 20L to form 7C Amber Kellerbier (steep separately, boil with extra hops to get spiciness). ferment with lots of light lager/yeast). fermentation to be completed in 7 days, as beer will be dispensed in 10 days.

08.09.18 Got 38L (kettle max) of 1.057. Need to add 12L of water.

Last Updated and Sharing
 
881
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-09-10 08:56 UTC