Willy Braggot - Beer Recipe - Brewer's Friend

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Willy Braggot

245 calories 17 g 330 ml
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Beer Stats
Method: Extract
Style: Braggot
Boil Time: 60 min
Batch Size: 5.2 liters (fermentor volume)
Pre Boil Size: 5.2 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Wil
Calories: 245 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Thursday March 21st 2019
1.081
1.008
9.6%
11.3
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.60 kg Honey0.6 kg Honey 42 2 50%
0.60 kg Dry Malt Extract - Amber0.6 kg Dry Malt Extract - Amber 42 10 50%
1.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.50 g Styrian Goldings5.5 g Styrian Goldings Hops Pellet 4 Boil 60 min 11.3 100%
5.50 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 36 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-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 10.1 L) 4.4
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 10.9 L) 5.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume 5.2
Going into fermentor 5.2
Total: 4.4  
Equipment Profile Used: System Default
 
Notes

Prendere la tacca volumetrica sul fermentatore a 5.2L
Bollire il DME con il luppolo in infusione in un sacchettino di garza di cotone per 30 minuti.
Raffreddare a circa 80°C ed inserire il miele (in questo caso miele millefiori estivo). Miscelare per 2 minuti e raffreddare a RT.
Aggiungere nutrimento per lieviti e lievito. Fermentare tra i 16 e i 20°C.
Dopo 1 settimana travasare in un'altro contenitore da 5,0L ed aggiungere chips di quercia (2g/L) sanificate 15 min a bagnomaria e lasciare 10 giorni in infusione.
Portare la T a 4°C per 3gg.
Carbonare con 2.5-3 g/L di zucchero.
Imbottigliare ed attendere 2-3 mesi.

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  • Last Updated: 2019-04-10 14:20 UTC