R19-11 September Steam - Beer Recipe - Brewer's Friend

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R19-11 September Steam

180 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: California Common
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 53 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
4.00 (1 Review)

Hop Utilization: 99%
Calories: 180 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Sunday November 17th 2019
1.058
1.018
5.3%
18.9
7.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.90 kg United Kingdom - Pale 2-Row8.9 kg Pale 2-Row 38 2.5 65.4%
3.10 kg Bestmalz - Smoked (Rauch)3.1 kg Smoked (Rauch) 35.4 2.5 22.8%
0.70 kg German - CaraMunich I0.7 kg CaraMunich I 34 39 5.1%
0.20 kg Bestmalz - Chit Malt0.2 kg Chit Malt 33 1.4 1.5%
0.70 kg Brewferm - Spraymalt - Light0.7 kg Spraymalt - Light - (late boil kettle addition) 0 2.56 5.1%
13.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 30 min 16.18 16.7%
100 g Citra100 g Citra Hops Pellet 11 Boil 1 min 2.56 33.3%
100 g Chinook100 g Chinook Hops Pellet 13 Whirlpool at 70 °C 0 min 33.3%
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Dry Hop 0 days 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Magnesium Chloride Water Agt Mash 0 min.
8 g Gypsum Water Agt Mash 0 min.
16 g Chalk Water Agt Mash 0 min.
8 g Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
14 - 18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1028 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 260g       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Inmäskning Temperature -- 65 °C 45 min
Sockerrast1 Temperature -- 65 °C 30 min
höjning Temperature -- 73 °C 8 min
Sockerrast2 Temperature -- 73 °C 30 min
mot utmäskning Temperature -- 78 °C 5 min
10 L Utmäskning lakning Sparge -- 80 °C 20 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.95 L. Suggest reducing initial water volume to 44.71 L and adding 9.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 60.11 L. Suggest reducing strike water volume to 36.89 L and adding 14.71 L sparge/top-off. 51.6
Strike water volume at mash thickness of 4 L/kg 51.6
Mash volume with grains 60.1
Grain absorption losses -12.9
Remaining sparge water volume (equipment estimates 16.5 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.3 L) 60
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 48.5 L) 53
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52.5 L) 48
Total: 73.8  
Equipment Profile Used: System Default
 
Notes

Standard preculture :
0,4g nutr 300g spraymalt 3L EKOMAG 20C 3 days
OG 1049,
+16 C ferment 10 days

  • 18 C Diacetyl 4 days
  • 1 C Cold Crash 3 days

    SG before priming 1015
    All torrhumle 50g NB i halva batchen blåkapsyl
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  • Last Updated: 2019-11-17 23:04 UTC