Emit Remmus V2.0 - Beer Recipe - Brewer's Friend

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Emit Remmus V2.0

127 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 28.5 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Tuesday May 21st 2019
1.042
1.007
4.5%
19.5
3.2
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 9.6%
4.70 kg Malteurop - Malteurop - 2 Row (2.2°L)4.7 kg Malteurop - 2 Row (2.2°L) 36 2.2 90.4%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 60 min 15.76 60%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.5 Whirlpool at 70 °C 10 min 3.68 40%
75 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 63 °C 60 min
Temperature -- 75 °C 15 min
17 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 20 L/kg
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 107.43 L. Suggest reducing strike water volume to 41.97 L and adding 62.03 L sparge/top-off. 104
WARNING: Based on your provided mash thickness (20 L/kg), your strike volume will exceeds the total water needed for the recipe (38.1 L). Reduce mash thickness to 7.29 L/kg or increase pre-boil volume to 97.9 L.  
Strike water volume at mash thickness of 20 L/kg 104
Mash volume with grains 107.4
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.6 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 28.7
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 28.5
Total: 38.1  
Equipment Profile Used: System Default
 
Notes

-se añadieron 150g de malta Sauer Swaen para bajar el pH de 5.9 a 5.3
-La malta base utilizada fue Malteurop 2 Row

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  • Last Updated: 2019-06-11 21:28 UTC