BIAB Пернишки кюмюр, сиреч Стаут (RifayBrew) (v23) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

BIAB Пернишки кюмюр, сиреч Стаут (RifayBrew) (v23)

187 calories 16.1 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 70 min
Batch Size: 41 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 77% (brew house)
Source: RifayBrew
Calories: 187 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Wednesday November 21st 2018
15.1 °P
2.7 °P
6.7%
31.7
41.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg Belgian - Pale Ale5.1 kg Pale Ale 38 3.4 47.2%
2.20 kg Belgian - Munich2.2 kg Munich 38 6 20.4%
1.10 kg Belgian - Special B1.1 kg Special B 34 115 10.2%
1.10 kg Belgian - Biscuit1.1 kg Biscuit 35 23 10.2%
0.80 kg Belgian - Chocolate0.8 kg Chocolate 30 340 7.4%
0.30 kg Belgian - Roasted Barley0.3 kg Roasted Barley 30 575 2.8%
0.20 kg United Kingdom - Oat Malt0.2 kg Oat Malt 28 2 1.9%
10.80 kg / лв 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Blanc60 g Hallertau Blanc Hops Pellet 9 Boil 60 min 31.68 100%
60 g / лв 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Baking Soda Water Agt Mash 0 min.
5 g Irish Moss Fining Boil 5 min.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
22 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
-
лв 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2,4 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 L Temp rest Temperature -- 65 °C 45 min
Temp rest Temperature -- 72 °C 15 min
Mashout Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.95 L. Suggest reducing initial water volume to 45.4 L and adding 2.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 63.83 L. Suggest reducing initial strike volume to 38.27 L and adding 18.43 L sparge/top-off. 56.7
Strike water volume (equipment estimates 59.7 L) 56.7
Mash volume with grains (equipment estimates 66.8 L) 63.8
Grain absorption losses -10.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48 L) 45
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 41
Volume into fermentor 41
Total: 56.7  
Equipment Profile Used: System Default
 
Notes

http://forum.beer-bg.com/viewtopic.php?f=24&t=3944
Before boil: 12P
24.11.18 Brewday
OG: 14P refractometer / 15P zaharomer

03.12.2018
OG: 5,5 refracrometer / 0,6 corrected, 3,5 zaharomer
Transfered to serving kegs on 1BAR and 5C in kegerator.

Last Updated and Sharing
 
1,249
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-12-07 06:43 UTC