Sandía Blonde 300 litros
131 calories
12.4 g
330 ml
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
25 kg |
Weyermann - Vienna Malt25 kg Vienna Malt |
$ 9,860.00 / kg
$ 246,500.00 |
37 |
3.5 |
45.5% |
25 kg |
Weyermann - Pale Ale25 kg Pale Ale |
$ 9,590.00 / kg
$ 239,750.00 |
39 |
2.3 |
45.5% |
5 kg |
Flaked Oats5 kg Flaked Oats |
|
33 |
2.2 |
9.1% |
55 kg / $ 486,250.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
120 g |
Yakima Valley Hops - Bravo120 g Bravo Hops |
$ 130.00 / g
$ 15,600.00 |
Pellet |
14.9 |
First Wort at 92 °C
|
75 min |
17.62 |
100% |
120 g
/ $ 15,600.00
|
Target Water Profile
Light colored and malty
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
240 L |
|
Infusion |
65 °C |
70 °C |
60 min |
150 L |
|
Sparge |
70 °C |
70 °C |
15 min |
Starting Mash Thickness:
3.65 L/kg
Starting Grain Temp:
20 °C |
Quick Water Requirements
Water |
Liters |
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 327.25 L. Suggest reducing initial water volume to 45.4 L and adding 281.85 L sparge/top-off.
|
|
WARNING: Mash tun capacity exceeded. Volume required: 237.05 L. Suggest reducing strike water volume to 9.1 L and adding 191.65 L sparge/top-off.
|
200.8 |
Strike water volume at mash thickness of 3.7 L/kg
|
200.8 |
Mash volume with grains
|
237.1 |
Grain absorption losses
|
-55 |
Remaining sparge water volume (equipment estimates 182.4 L)
|
195.2 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 327.3 L)
|
340 |
Boil off losses
|
-6.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.6 |
Post boil Volume
|
320 |
Going into fermentor
|
320 |
Total:
|
395.9
|
Equipment Profile Used: |
System Default |
"Sandía Blonde 300 litros" Blonde Ale beer recipe by alejoang. All Grain, ABV 4.41%, IBU 17.62, SRM 3.91, Fermentables: (Vienna Malt, Pale Ale, Flaked Oats) Hops: (Bravo) Other: (Calcium Chloride (dihydrate), Gypsum, Sandia (Watermelon), Phosphoric acid)
Last Updated and Sharing
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- Last Updated: 2024-11-05 11:46 UTC