the little ginger - Beer Recipe - Brewer's Friend

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the little ginger

184 calories 18.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 100 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 78% (brew house)
Source: coklburg
Calories: 184 calories (Per 500ml)
Carbs: 18.1 g (Per 500ml)
Created: Tuesday June 25th 2019
1.040
1.009
4.1%
11.4
2.9
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Bestmalz - German - Pilsner3.5 kg German - Pilsner 38 1.6 38%
0.50 kg Bestmalz - German - Acidulated Malt0.5 kg German - Acidulated Malt 27 3.4 5.4%
4 kg Bestmalz - German - Pale Ale4 kg German - Pale Ale 39 2.3 43.5%
1.20 kg Honey1.2 kg Honey 42 2 13%
9.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Waimea30 g Waimea Hops Pellet 14.3 Boil 15 min 11.38 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
80 g fresh ginger Herb Boil 10 min.
4 each lemon (4x) Herb Boil 10 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Sabočela
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 -- 64 °C 60 min
45 L Fly Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 65.85 L. Suggest reducing initial water volume to 45.4 L and adding 20.45 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 24
Mash volume with grains 29.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 50 L) 84.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 65.9 L) 100
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 60
Going into fermentor 60
Total: 108.1  
Equipment Profile Used: System Default
 
Notes

2 fermentorja:
1/ 25L
add ginger 150g at day 7

2/ 25L
add orange juice in peel (4x); dryhop 120g WAIMEA;
pasion juice cca 250ml

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  • Last Updated: 2024-10-20 07:46 UTC