Nabo-Øl 1968 - Beer Recipe - Brewer's Friend

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Nabo-Øl 1968

150 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nabo-Øl
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday September 27th 2018
1.049
1.012
4.9%
22.9
3.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg Belgian - Pilsner2.7 kg Pilsner 37 1.6 50%
2 kg Belgian - Wheat2 kg Wheat 38 1.8 37%
0.35 kg Torrified Wheat0.35 kg Torrified Wheat 36 2 6.5%
0.35 kg Cane Sugar0.35 kg Cane Sugar 46 0 6.5%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Strisselspalt45 g Strisselspalt Hops Pellet 3.5 Boil 60 min 16.97 37.8%
25 g Strisselspalt25 g Strisselspalt Hops Pellet 3.5 Boil 15 min 4.68 21%
12.50 g Amarillo12.5 g Amarillo Hops Pellet 8.6 Boil 1 min 0.5 10.5%
12 g Mosaic12 g Mosaic Hops Pellet 12.5 Boil 1 min 0.7 10.1%
12.50 g Amarillo12.5 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 10.5%
12 g Mosaic12 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 10.1%
119 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Appelsinskall Søt Flavor Boil 15 min.
10 g Sitronskall Flavor Boil 15 min.
1 tsp Gjærnæring Other Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
750 g Aprikospure Flavor Secondary 7 days
4 g Koriander Spice Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       Amount: 6 g pr. ltr.      
 
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
Infusion -- 65 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 39.8 L) 34.2
Mash volume with grains (equipment estimates 43.1 L) 37.6
Grain absorption losses -5.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 34 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Volume into fermentor 25
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Kjøles ned til 13 grader før gjær tilsettes. La temperatur stige naturlig til 18-20 grader. Gjæres i 14 dg.

Etter 7 dager tilsettes Aprikospurre, samt tørrhumles med Amarillo og Mosaic.

Aprikospurre er laget av 500g tørket aprikos, kokt sammen med hjemmelaget rabarbrasaft i 15 min. Deretter most til purre.

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  • Public: Yup, Shared
  • Last Updated: 2018-11-14 18:35 UTC