Żytnia Dynia - Beer Recipe - Brewer's Friend

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Żytnia Dynia

186 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Monday October 7th 2019
1.060
1.017
5.6%
18.7
71.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.30 kg German - Pale Ale2.3 kg Pale Ale 39 4.64 44.2%
1.40 kg German - Rye1.4 kg Rye 38 7.84 26.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 9.6%
1 kg German - Chocolate Rye1 kg Chocolate Rye 31 638.96 19.2%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Centennial15 g Centennial Hops Pellet 10 Boil 60 min 18.72 20%
30 g Citra30 g Citra Hops Pellet 12.1 Aroma 0 min 40%
30 g Amarillo30 g Amarillo Hops Pellet 12.7 Aroma 0 min 40%
75 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 122.1 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
20 L Temperature -- 44 °C 20 min
Temperature -- 64 °C 40 min
Temperature -- 72 °C 20 min
Temperature -- 78 °C 5 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19
Mash volume with grains (equipment estimates 21.4 L) 22.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 12.2 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Top off amount 1
Going into fermentor 20
Total: 29.1  
Equipment Profile Used: System Default
 
Notes

Dynia: 3.27 kg zwykłej i 1.55 piżmowej pokrojono na kawałki i pieczono w ~150-200 C przez ok. 3 godziny. Masa spadła do w sumie ~2.5 kg. Kawałki dodano do kotła zaciernego po upływie pierwszej przerwy (w 44 C) i trzymano ze słodem przez całe zacieranie, potem wyrzucono ze słodem.

Inne dodatki:
60 min got.: 10 g startego kardamonu, 5 g goździków;
15 min got.: 5 g świeżo startej gałki muszkatołowej, 3 ziarenka anyżu;
cicha: cynamon + goździki

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  • Last Updated: 2019-11-12 11:03 UTC