Session JuIcE PEkko - Beer Recipe - Brewer's Friend

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Session JuIcE PEkko

165 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Kleber Pazeto
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Tuesday October 2nd 2018
1.054
1.011
5.7%
32.8
8.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg German - Pale Ale5.5 kg Pale Ale 39 4.64 100%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Valley Hops - pekko20 g pekko Hops Pellet 13.4 First Wort 60 min 32.77 7.4%
50 g Yakima Valley Hops - pekko50 g pekko Hops Pellet 13.4 Whirlpool at 75 °C 20 min 18.5%
100 g Yakima Valley Hops - pekko100 g pekko Hops Pellet 13.4 Dry Hop at 18 °C 4 days 37%
100 g Yakima Valley Hops - pekko100 g pekko Hops Pellet 13.4 Dry Hop at 22 °C 4 days 37%
270 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 240 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 14 15 150 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 68 °C 60 min
14 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 35.4
Mash volume with grains 39
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 23.2 L) 24
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 23.8
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

1º adição de DH no final da fermentação.
2º adição de DH no inicio da maturação.

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  • Public: Yup, Shared
  • Last Updated: 2019-01-07 17:51 UTC