Bardus "Amarillo rask-øl" - Beer Recipe - Brewer's Friend

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Bardus "Amarillo rask-øl"

131 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dag Ask - Typebyen Kjellerbryggeri
Calories: 131 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Monday September 24th 2018
1.043
1.009
4.5%
39.7
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg German - Pilsner3 kg Pilsner 38 2.77 65.2%
1.50 kg American - Pale Ale1.5 kg Pale Ale 37 7.84 32.6%
100 g Flaked Oats100 g Flaked Oats 33 4.37 2.2%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 60 min 30.15 30%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 15 min 9.52 20%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop 3 days 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g irish moss Herb Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Temperature -- 65 °C 60 min
Temperature -- 77 °C 10 min
17.5 L Sparge -- 80 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 22.7 L) 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Gjæring:

20 grader 3 dager
22 grader 2 dager
24 grader 2 dager

Karbonere på 25 grader i 5 dager.

Kjøleskap i 2 dager.

Fra Norbrygg forum:
"- Øl som tørrhumles : Ventet til stormgjæring er over og tilsatt tørrhumle, ventet 5 dager og satt dermed varmere dersom estimert OG var nådd. 1 døgn før flasking.

  • Karbonere flaskene på 28-30 grader på gulvet med varmekabler (i kasser), snur kassene på hodet etter 2 dager. Virker som dette går på 2-5 døgn.
  • Sette kaldt og servere?"

    Eller:
    2 pkg. Nottingham dried yeast (rehydrated)
    Ferment at 72 °F (22 °C) until fermentation is complete — about 3 days, when I brewed it. Taste small sample. If you don’t taste diacetyl, rack the beer directly to keg or bottling bucket. If kegging, force carbonate beer for 3 days at around 30 PSI. When done, release pressure from keg and adjust regulator to proper dispensing pressure for your system. If bottling, keep bottles warm (74–80 °F/23– 27 °C) for five to six days, then chill in refrigerator for two to three days before opening.
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  • Last Updated: 2019-03-12 06:00 UTC