Cabocla - Beer Recipe - Brewer's Friend

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Cabocla

125 calories 12.8 g 330 ml
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Beer Stats
Method: Extract
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Marco - Maltessencia
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Wednesday October 17th 2018
1.041
1.010
4.1%
15.4
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Liquid Malt Extract - Amber1 kg Liquid Malt Extract - Amber 35 10 83.3%
200 g Brown Sugar200 g Brown Sugar 45 15 16.7%
1.20 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.80 g Nugget3.8 g Nugget Hops Pellet 14.5 Boil 10 min 6.54 20.2%
5 g Hallertau Hersbrucker5 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 10 min 1.6 26.6%
10 g Cascade10 g Cascade Hops Pellet 6.1 Boil 10 min 7.24 53.2%
18.80 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Orange Pell Spice Bottling 0 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:
22 °C
Pitch Rate:
-
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: brow sugar       Amount: 60 gramas       CO2 Level: 2,4 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 14 L) 10.2
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 14.8 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 9
Going into fermentor 9
Total: 10.2  
Equipment Profile Used: System Default
 
Notes

*Dilui o extrato de malte em 7 litros de água no balde.

  • Fervi o açúcar mascavo em 2,2 litros d'água por 10 minutos juntamente com os lúpulos em um "hop bag" e despejei no balde fermentador

  • NÃO USEI T-58 NA VERDADE USEI FERMENTO FLASHMAN( fermento de pão) SECO, 02 SACHES.

    . No envase, fiz uma infusão das raspas de laranja em 300 ml de água por 20 minutos juntamente com o priming (fervi a água deliguei o fogo e adicionei o açúcar do priming e as raspas de laranja e deixei em infusão por 20 minutos). e despejei no balde apos a trasfega para envasar.

  • Proporção do priming: 07 g/l
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  • Public: Yup, Shared
  • Last Updated: 2018-11-01 13:34 UTC