Bayer 2 - Beer Recipe - Brewer's Friend

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Bayer 2

265 calories 27.2 g 500 ml
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.5 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jan Torstein
Calories: 265 calories (Per 500ml)
Carbs: 27.2 g (Per 500ml)
Created: Thursday August 8th 2019
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,400 g German - Pilsner2400 g Pilsner 38 2.77 38.7%
2,500 g German - Munich Dark2500 g Munich Dark 37 39.87 40.3%
500 g German - Carapils500 g Carapils 35 1.97 8.1%
100 g German - Carafa I100 g Carafa I 32 905.81 1.6%
350 g American - Caramel / Crystal 40L350 g Caramel / Crystal 40L 34 105.25 5.6%
350 g German - CaraMunich III350 g CaraMunich III 34 150.61 5.6%
6,200 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 9.3 Boil 60 min 19.69 36.4%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3 Boil 15 min 5.51 63.6%
55 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Chalk Water Agt Mash 0 min.
3.40 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.70 g Chalk Water Agt Sparge 0 min.
3.60 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
 
Yeast
Bootleg Biology - Bootleg Biology - Oslo
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 70 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.6
Mash volume with grains 22.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 22.3 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 31.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 25
Total: 38.6  
Equipment Profile Used: System Default
 
Notes

Ved bruk av "Oslo" kveik gjæres det på 25 - 37 grader

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  • Public: Yup, Shared
  • Last Updated: 2019-10-05 19:45 UTC