Gjenbruk - Beer Recipe - Brewer's Friend

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Gjenbruk

175 calories 12.4 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 0 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 3 liters
Pre Boil Gravity: 1.427 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jan Erik Johansen
Calories: 175 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Wednesday January 2nd 2019
1.058
1.006
6.8%
0.0
7.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose 46 0.5 12.2%
500 g Dry Malt Extract - Light500 g Dry Malt Extract - Light 42 4 12.2%
100 g Corn Sugar - Dextrose100 g Corn Sugar - Dextrose 46 0.5 2.4%
3,000 g LK Haaland / Saga (Europris) - Hopped extract - Golden Ale3000 g Hopped extract - Golden Ale 35 8 73.2%
4,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Cascade25 g Cascade Hops Pellet 7 Boil 0 min 16.7%
25 g Columbus25 g Columbus Hops Pellet 15 Boil 0 min 16.7%
100 g Motueka100 g Motueka Hops Pellet 7 Dry Hop 7 days 66.7%
150 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 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-
80 5 25 75 80 100
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 19.4 L) 0.2
Volume increase from sugar/extract (early additions) 2.8
Pre boil volume (equipment estimates 22.3 L) 3
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 22
Going into fermentor 22
Total: 0.2  
Equipment Profile Used: System Default
 
Notes

A quick brew. Place the bag with liquid malt extract (LME) in hot water. Bring 3 litres of water to a boil. Transfer LME to fermentor. Add water and dry extract/sugar. Stir. Fill up with cold tap water (total 22 l). Stir again, and oxygenate. Make sure the wort holds about 18-22 degrees C. Pitch yeast slurry. Add dry hops after 3 or 4 days, during active fermentation.

Reused about 1 cl of yeast slurry from previous brew, the NEIPA Frisk bris. The yeast cake was dirty (lots of proteins and hops) and the OG a little high at 1.064, so it was a bit risky. Fermentation was slow and went on for almost 3 weeks, but finished as low as 1.004. Should probably have made a starter, and used yeast nutrient (which I forgot).

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  • Last Updated: 2019-02-01 08:18 UTC