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jakabony

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: des
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Saturday November 30th 2019
1.042
1.010
4.3%
35.2
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 52.1%
0.50 kg American - Munich - Light 10L0.5 kg Munich - Light 10L 33 10 10.4%
500 g Flaked Barley500 g Flaked Barley 32 2.2 10.4%
500 g German - Carapils500 g Carapils 35 1.3 10.4%
300 g Briess - DME Golden Light300 g DME Golden Light 44.6 4 6.2%
0.50 kg Simpsons - CaraMalt Light0.5 kg CaraMalt Light 35 12 10.4%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Northern Brewer18 g Northern Brewer Hops Pellet 7.8 Boil at 100 °C 60 min 16.42 18.4%
20 g Domestic Hallertau20 g Domestic Hallertau Hops Pellet 3.9 Boil at 100 °C 60 min 9.12 20.4%
20 g Domestic Hallertau20 g Domestic Hallertau Hops Pellet 3.9 Boil at 100 °C 30 min 7.01 20.4%
40 g Ahtanum40 g Ahtanum Hops Leaf/Whole 6 Whirlpool at 80 °C 0 min 2.69 40.8%
98 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - British Cask Ale 1026
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med/High
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
9 - 14 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 158.9 g       Temp: 20 °C       CO2 Level: 2.45 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
11.5 L Steeping 66 °C 66 °C 60 min
22 L Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.3
Mash volume with grains 14.2
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 25.2 L) 25
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 31.2 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25.2 L) 27
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.8 L) 25
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

experimental.
Ale yeast 1st until dopped around 50%. temp 20deg c
reduce temp to 7 deg v. Pitch lager yeast.
Await gravity to max out then carry out diacetyl rest 17deg c
Result:
Racked to corney.
Forced carb in corney @ 30-40 psi rocked for 20 min twice.
Dispensed 5 hrs later through tap at 6 psi.
Great taste though hazey. Well balanced carbonation at tap.

Also Bottled 10 x 500ml.
Stored @7 deg for 2 weeks. Beer clear.
Fruity front taste. Looking for the crisp aftertaste but not there.
Suggest pitching lager yeast earlier @ 40% (1030).

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  • Last Updated: 2020-01-07 17:57 UTC