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La Claude

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Wednesday April 24th 2019
1.049
1.012
4.9%
22.0
22.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.29 kg Crisp Malting - Finest Maris Otter3.29 kg Finest Maris Otter 38 3 72.4%
0.37 kg American - Caramel / Crystal 40L0.372 kg Caramel / Crystal 40L 34 40 8.2%
0.34 kg Brown Malt0.336 kg Brown Malt 34 90.36 7.4%
0.15 kg New Zealand - Roasted Wheat0.15 kg Roasted Wheat 33.6 279.19 3.3%
0.13 kg American - Victory0.127 kg Victory 34 28 2.8%
0.13 kg American - Special Roast0.127 kg Special Roast 33 50 2.8%
0.13 kg Finland - Chocolate Malt0.127 kg Chocolate Malt 31 338 2.8%
0.02 kg New Zealand - Wheat Malt0.018 kg Wheat Malt 35.4 2.13 0.4%
4.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Goldings30 g Goldings Hops Pellet 5.2 Boil 60 min 17.61 66.7%
15 g Goldings15 g Goldings Hops Pellet 5.2 Boil 15 min 4.37 33.3%
45 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 110g       Temp: 20 °C       CO2 Level: 2.26 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
17 L Steeping -- 68 °C 60 min
14 L Decoction -- 80 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.6
Mash volume with grains 16.6
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 21.2 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.5 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23.5
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

4 janvier 2022

OG 1.050

19 janvier 2022 transvide 1.013

23 janvier 2022 - embouteillage

FG 1.013

107g de dextrose

x 500ml




BATCH #3 / 23 novembre 2020

OG 1.051

6 décembre transvide
gravité 1.013
= 5.00%

Embouteillage le 9 décembre
FG 1.013
dextrose 110g plutôt que 120g

6 x 750ml
27 x 500ml
2 x 341ml
18.68 litres

____________________


BATCH #2 / 16 novembre 2019

OG 1.046

25 novembre 2019 ; transfer to carboy : 1.015

7 décembre 2019 ; embouteillage - FG 1.014
120 g de dextrose

42 x 500
1 x 355
21.36 litres

_______________________

BATCH #1 / 18 mai 2019

Volume préboil ; 27 litres
OG 1.049

fermentor 23,5 litres

27 mai - transfère à la tourie - gravité ; 1.014

5 juin embouteillage - 4.6%

39 x 500ml
5 x 341ml
21,21 litres

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  • Last Updated: 2022-02-05 17:33 UTC