Oldschool Quarentena - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Oldschool Quarentena

159 calories 15.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 38 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Friday April 12th 2019
1.052
1.012
5.2%
48.5
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Pilsen10 kg Pilsen 36 1.8 94.3%
0.40 kg German - CaraMunich II0.4 kg CaraMunich II 34 46 3.8%
0.20 kg German - Carapils0.2 kg Carapils 35 1.3 1.9%
10.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 15 Boil at 100 °C 15 min 24.27 25%
50 g Columbus50 g Columbus Hops Pellet 15 Boil 15 min 24.27 25%
50 g Columbus50 g Columbus Hops Pellet 15 Dry Hop 4 days 25%
50 g Columbus50 g Columbus Hops Pellet 15 Dry Hop 4 days 25%
200 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
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
30 L Infusion -- 65 °C 60 min
10 L Sparge -- 65 °C --
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 32.9
Mash volume with grains (equipment estimates 37.9 L) 39.9
Grain absorption losses -10.6
Remaining sparge water volume (equipment estimates 22.8 L) 22.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.2 L) 44
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 38
Top off amount 2
Going into fermentor 40
Total: 55.5  
Equipment Profile Used: System Default
 
Notes

Fermentar a 18°C até que a FG seja atingida e mantida por 2 dias (aproximadamente 4 dias);
Subir pra 21°C e manter nessa temperatura por 3 a 4 dias;
Entrar com o dry nos últimos 2 dias à "quente" e manter até o envase.
Cold crash a 1°C por 3 dias;
Fazer priming com 5 gramas por litro. (2,1 a 2,3 vol co2)

UM DOS COLUMBUS DE 15MIN É POLARIS
UM DOS COLUMBUS DO DRY É IDAHO7

Last Updated and Sharing
 
256
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-27 14:26 UTC