spider branch

Method: All Grain
Style: Sahti
Boil Time: 15 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 30.5 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 22 brewing Slovenia
Calories: 229 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)

Created: Sunday March 31st 2019

Amount	Fermentable	PPG	°L	Bill %
6 kg	Belgian - Pilsner6 kg Pilsner	37	1.6	67.4%
2 kg	Belgian - Munich2 kg Munich	38	6	22.5%
0.50 kg	Flaked Rye0.5 kg Flaked Rye	36	2.8	5.6%
0.40 kg	German - Rye0.4 kg Rye	38	3.5	4.5%
8.90 kg / 0.00 €

Amount

Fermentable

Cost

PPG

°L

Bill %

6 kg

Belgian - Pilsner

1.6

67.4%

2 kg

Belgian - Munich

22.5%

0.50 kg

Flaked Rye

2.8

5.6%

0.40 kg

German - Rye

3.5

4.5%

8.90 kg / 0.00 €

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
11 g	Summit11 g Summit Hops		Pellet	18.5	Boil	10 min	5.2	100%
11 g / 0.00 €

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

11 g

Summit

Pellet

18.5

Boil

10 min

5.2

100%

11 g / 0.00 €

Amount	Variety	Cost	IBU	Bill %
11 g	Summit (Pellet) 11 g Summit (Pellet) Hops		5.2	100%
11 g / 0.00 €

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
bakery yeast 2x42g fermentation 48 hour, then cold crash at 5C degrees and kegging-force carbonation low level 1.0 or kegging with sweet wort or sugar or honey for one week at cold temperature fordesire carbonisation. good luck and cheerz
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

bakery yeast 2x42g
fermentation 48 hour,
then cold crash at 5C degrees and kegging-force carbonation low level 1.0 or kegging with sweet wort or sugar or honey
for one week at cold temperature fordesire carbonisation.
good luck and cheerz

Mash Chemistry and Brewing Water Calculator

Description	Type	Start Temp	Target Temp	Time
	Infusion	--	66 °C	30 min
	Infusion	--	68 °C	60 min
add rye porridge	Infusion	--	75 °C	30 min
	Sparge	--	90 °C	15 min

Amount

Description

Type

Start Temp

Target Temp

Time

Infusion

66 °C

30 min

Infusion

68 °C

60 min

add rye porridge

Infusion

75 °C

30 min

Sparge

90 °C

15 min

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	32.5
Mash volume with grains	38.4
Grain absorption losses	-8.9
Remaining sparge water volume (equipment estimates 8.8 L)	9.3
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 31.5 L)	32
Boil off losses	-1.4
Hops absorption losses (first wort, boil, aroma)	-0.1
Post boil Volume (equipment estimates 30 L)	30.5
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 30.5 L)	30
Total:	41.8
Equipment Profile Used:	System Default

Water

Liters

Strike water volume at mash thickness of 3.7 L/kg

32.5

Mash volume with grains

38.4

Grain absorption losses

-8.9

Remaining sparge water volume (equipment estimates 8.8 L)

9.3

Mash Lauter Tun losses

-0.9

Pre boil volume (equipment estimates 31.5 L)

Boil off losses

-1.4

Hops absorption losses (first wort, boil, aroma)

-0.1

Post boil Volume (equipment estimates 30 L)

30.5

WARNING: Exceeded batch size - reduce boil size

Going into fermentor (equipment estimates 30.5 L)

Total:

41.8

Equipment Profile Used:

System Default

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spider branch