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BDG

186 calories 11.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Swish
Calories: 186 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Wednesday June 5th 2019
1.062
1.004
7.7%
27.9
8.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg New Zealand - Pilsner Malt3.7 kg Pilsner Malt 37.3 1.93 81.1%
290 g German - CaraMunich II290 g CaraMunich II 34 46 6.4%
195 g New Zealand - Vienna Malt195 g Vienna Malt 39.1 3.45 4.3%
145 g New Zealand - Munich Malt145 g Munich Malt 36.8 7.87 3.2%
160 g American - Victory160 g Victory 34 28 3.5%
70 g Corn Sugar - Dextrose70 g Corn Sugar - Dextrose 42 0.5 1.5%
4,560 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 60 min 7.62 13%
20 g Styrian Dragon20 g Styrian Dragon Hops Pellet 5.6 Boil 30 min 12.5 17.4%
50 g Styrian Dragon50 g Styrian Dragon Hops Pellet 5.6 Whirlpool 10 min 7.78 43.5%
30 g Styrian Dragon30 g Styrian Dragon Hops Pellet 5.6 Dry Hop 3 days 26.1%
115 g / $ 0.00
 
Yeast
Omega Yeast Labs - Biere de Garde OYL-039
Amount:
1 Each
Cost:
Attenuation (custom):
94%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.3 Volumes
 
Target Water Profile
Melbourne
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
15 L Temperature -- 62 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.2 L) 29.3
Mash volume with grains (equipment estimates 32.2 L) 32.3
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 23.9 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Volume into fermentor 18
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Mash PH - 5
6am - 20 LIK
Strike water
Gravity pre sparge - 1064
Post 1069
Pre boil 1052
Preboil volume 21litres
Post boil SG 1054
Postboil 19 litre
18litres in fermenter

SEpt 6 -- 1006
Dry hop - sept 6
Sept 9 -- 1004
sept 13 1004
keg sept 13

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  • Last Updated: 2019-09-13 03:40 UTC