Avós + Vaia Calistrolag - Beer Recipe - Brewer's Friend

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Avós + Vaia Calistrolag

242 calories 23.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 70 min
Batch Size: 550 liters (ending kettle volume)
Pre Boil Size: 600 liters
Pre Boil Gravity: 15.6 °P (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Danilo Reis
Calories: 242 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Tuesday August 6th 2019
19.0 °P
4.3 °P
8.1%
55.3
28.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
150 kg German - Pilsner150 kg Pilsner 38 2.77 78.9%
23 kg German - CaraMunich I23 kg CaraMunich I - (late boil kettle addition) 34 102.58 12.1%
16 kg German - Munich Dark16 kg Munich Dark 37 39.87 8.4%
1 kg United Kingdom - Chocolate1 kg Chocolate - (late boil kettle addition) 34 1132.64 0.5%
190 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Northern Brewer300 g Northern Brewer Hops Pellet 6 Boil 70 min 9.66 5.5%
600 g Cascade600 g Cascade Hops Pellet 6.8 Boil 35 min 14.47 10.9%
900 g East Kent Goldings900 g East Kent Goldings Hops Pellet 4.6 Boil 35 min 14.69 16.4%
700 g Northern Brewer700 g Northern Brewer Hops Pellet 6 Boil 20 min 7.48 12.7%
1,100 g East Kent Goldings1100 g East Kent Goldings Hops Pellet 4.6 Boil 20 min 9.01 20%
1,000 g Northern Brewer1000 g Northern Brewer Hops Pellet 6 Dry Hop 5 days 18.2%
900 g Cascade900 g Cascade Hops Pellet 6.8 Dry Hop 5 days 16.4%
5,500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
100 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
6 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 13093 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Adicionar os sais no início da mostura

18ml de ácido lático durante o sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
415 L Infusion -- 55 °C 15 min
Temperature -- 69.5 °C 60 min
Temperature -- 76 °C 15 min
380 L Fly Sparge -- 76 °C 60 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 574.65 L. Suggest reducing initial water volume to 45.4 L and adding 529.25 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 543.4 L 418
Strike water volume at mash thickness of 2.2 L/kg 418
Mash volume with grains 543.4
Grain absorption losses -190
Remaining sparge water volume 372.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 574.7 L) 600
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -18
Post boil volume (equipment estimates 575.4 L) 550
Estimated amount in fermentor 550
Total: 790.9  
Equipment Profile Used: System Default
 
Notes

O mosto de densidade alta precisa de aeração adequada por ser fermentado com levedura lager

Inocular 2500g de fermento na temperatura de 13°C ao final da primeira brassagem

Ao final da segunda brassagem apenas aerar o mosto e transferir para o fermentador, manter a temp de fermentação em 13°C e fazer purgas dosadas e periódicas do fermento

Quando a densidade chegar a 1.025 aumentar a temp para 15°C e manter (eliminar diacetil)

Após confirmado negativo para diacetil e acetaldeído, purgar novamente o fermento e só então baixar para 14°C e fazer dry hop, manter por 4 dias

Purgar o excesso de lúpulo, maturar a 0°C, usar clarificante Spindasol, pois a aparência de lager brilhante é muito importante para esta cerveja. Carbonatar apenas após clarificar

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  • Last Updated: 2019-09-04 19:13 UTC