Tire Bite Golden Ale - Beer Recipe - Brewer's Friend

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Tire Bite Golden Ale

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday November 4th 2019
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OG: 1.053 FG: 1.013 ABV: 5.2% IBU: 19

1.054
1.013
5.4%
17.7
5.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.37 kg Belgian - Pale Ale4.37 kg Pale Ale 38 3.4 83.4%
0.55 kg American - White Wheat0.55 kg White Wheat 40 2.8 10.5%
0.32 kg Belgian - Munich0.32 kg Munich 38 6 6.1%
5.24 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Perle17 g Perle Hops Pellet 8.2 Boil 75 min 17.08 50%
17 g Hallertau Mittelfruh17 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 2 min 0.63 50%
34 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Water Agt Boil 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 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
15.7 L Mash Infusion -- 67 °C 45 min
16.9 L Sparge Sparge -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.7
Mash volume with grains 19.2
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 22.1 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

~1 liter starter. Ferment at 18˚C until complete (7-10 days), then hold the beer at 18˚C for another 6 days for a diacetyl rest. When the rest is complete, bottle or keg as normal.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-04 17:43 UTC