OsManchinha Session APA - Beer Recipe - Brewer's Friend

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OsManchinha Session APA

91 calories 9.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Marco Frantz
Calories: 91 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)
Created: Friday January 4th 2019
1.030
1.007
2.9%
15.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Belgian - Munich0.5 kg Munich - (late boil kettle addition) 38 6 14.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 14.3%
2.50 kg American - Pilsner2.5 kg Pilsner 37 1.8 71.4%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Cascade5 g Cascade Hops Pellet 8.9 First Wort 60 min 8 4.8%
20 g Saaz20 g Saaz Hops Pellet 3 Aroma 15 min 4.86 19%
30 g Saaz30 g Saaz Hops Pellet 3 Aroma 5 min 2.93 28.6%
50 g Saaz50 g Saaz Hops Pellet 3 Dry Hop 0 days 47.6%
105 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 6 g/l
 
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
10 L Aveia+100g Malte Infusion -- 55 °C 20 min
Pilsen Infusion -- 72 °C 45 min
mash out Infusion -- 78 °C 10 min
22 L Lavagem Fly Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.8
Mash volume with grains 15.1
Grain absorption losses -3.5
Remaining sparge water volume 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 21 L) 20
Estimated amount in fermentor 20
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

Duas rampas, a primeira só pra facilitar a gelatinizacao da aveia, a segunda pro malte, depois mash out. Fazer um cold mash com o malte munich (1 parte de malte, 5 partes de agua) e acrescentar nos ultimos 20 minutos de fervura.
7 dias fermentação a 18° subindo 1° do 4 em diante, manter 21 dois dias , fazer dry hopping e baixar a 5°, quando estabilizar a temperatura baixar a 1°, três dias antes de engarrafar colocar gelatina, 5g para 20 litros
Medir fg do quinto dia em diante. Só baixar temperatura se estabilizar.

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  • Last Updated: 2020-02-21 19:44 UTC