Dark & Spicy 15,9° - Beer Recipe - Brewer's Friend

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Dark & Spicy 15,9°

178 calories 18.1 g 330 ml
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Beer Stats
Method: Extract
Style: Winter Seasonal Beer
Boil Time: 75 min
Batch Size: 25.1 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 12.8 °P (recipe based estimate)
Post Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: D.A.
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Monday October 21st 2019
14.3 °P
3.6 °P
6.0%
22.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.47 kg German - dark3.465 kg dark 37.3 244.14 74.5%
1.04 kg German - wheat1.035 kg wheat 37.3 12.37 22.3%
0.15 kg Corn Sugar - Dextrose0.1506 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.2%
4.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Admiral15 g Admiral Hops Leaf/Whole 12 Boil 75 min 22.55 100%
15 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 29 L) 23.9
Volume increase from sugar/extract (early additions) 3.1
Pre boil volume (equipment estimates 32.1 L) 27
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 25
Top off amount 0.1
Going into fermentor 25.1
Total: 24  
Equipment Profile Used: System Default
 
Notes

Štart:
24,3 l
14,8 Brix - 1060 SG (Brewersfriend: 1058 OG)
4.11. 23:25 pridané rehydratované kvasnice (exp. 2/22)

V priebehu ďalšieho dňa začalo vytekať cez kvasnú zátku. Vedro umyté, zátka vymenená, no aj cez tú zanedlho začalo pretekať.

5.11. 22:00 - vyrobené tinktúry s bielym rumom:

  • 15 g kakao nibs v 42 ml
  • 15 g karob nasekaný v 42 ml
  • 1 g tonka nasekaná v 20 ml

    10.11. 18:00
    8,2 Brix - 1015 SG

    12.11. 22:00 - vyrobené tinktúry s bielym rumom:
  • 183 g kakao nibs v 4 dcl
  • 181 g karob v 4 dcl (17.11. pridaný 1 dcl)
  • 47 g tonka drvená v 1,5 dcl

    23:00
    8,2 Brix - 1015 SG (čo je divné, lebo buble)

    15.11. 16:00
    8,2 Brix - 1015 SG

    17.11. 20:00
    8,3 Brix - 1016 SG

    18.11. 20:00
    8 Brix - 1014 SG
    Precedenie tinktúr

    20.11. 01:30
    hustota neodmeraná
    Tinktúry nakvapkané v pomere 10 / 7 / 2,5 do dvoch fliaš, zvyšok (asi 0,77 l) vyliaty do vedra.
    Stočenie 24,67 (0,33 sa rozbilo)
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  • Public: Yup, Shared
  • Last Updated: 2019-12-27 13:25 UTC