Chutt Bugger - Beer Recipe - Brewer's Friend

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Chutt Bugger

123 calories 10 g 330 ml
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Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 30 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Source: G
Calories: 123 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created: Saturday March 9th 2019
1.041
1.006
4.6%
8.7
3.2
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Great Western - Domestic 2-Row5.5 kg Domestic 2-Row 37 2 78.6%
1.50 kg Rice1.5 kg Rice 35.5 1 21.4%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g El Dorado7 g El Dorado Hops Pellet 15.7 Boil at 100 °C 30 min 7.11 20%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Whirlpool at 90 °C 30 min 1.61 80%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
8 g Gypsum Water Agt Mash 0 min.
9 g Lactic acid Water Agt Mash 0 min.
20 g Yeast Nutrient Water Agt Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 522 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100


Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44 L 44L is correct w/ 30 min boil Infusion 70 °C 64 °C 600 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains (equipment estimates 25.5 L) 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 23.8 L) 24.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.9 L) 38
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 34
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 34
Total: 45.9  
Equipment Profile Used: System Default
 
Notes

1 to 1 rice to water ratio in the instant pot based on weight
Enzymes in mash

Check valve spund immediately
@ 24-36 hours, add 15 psi spunding valve

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  • Last Updated: 2024-12-23 01:58 UTC