Si! Peroni! - Beer Recipe - Brewer's Friend

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Si! Peroni!

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Premium American Lager
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ben and Warren
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday December 19th 2013
1.051
1.012
5.1%
15.3
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.26 kg United Kingdom - Lager7.26 kg Lager 38 1.4 75%
2.42 kg United Kingdom - Wheat2.42 kg Wheat 37 2 25%
9.68 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Leaf/Whole 2.8 Boil 60 min 4.77 30%
30 g Saaz30 g Saaz Hops Leaf/Whole 3.15 Boil 60 min 5.36 30%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Leaf/Whole 2.8 Boil 30 min 2.44 20%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.15 Boil 30 min 2.75 20%
100 g / £ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Current water alkalinity: 352ppm or (mg/l)
Current calcium 140ppm (mg/l)
Lagers/Pilsners = 30 ppm
=320 less CaCO3
=1.75ml CRS/litre (100ml in 55l)
Calcium 100-120ppm:
No DLS additions
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L RIMS mash Infusion -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.2 L. Suggest reducing initial water volume to 45.4 L and adding 2.8 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 29
Mash volume with grains 35.4
Grain absorption losses -9.7
Remaining sparge water volume (equipment estimates 29.7 L) 27.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.2 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 42
Going into fermentor 42
Total: 56.6  
Equipment Profile Used: System Default
 
Notes

Yeast: 1000ml 10% DME @ 20oC for 48 hours.
Stirrer stopped 4 hours before pitching to settle cells and discard supernatant.

Strike water / temperature:
9.68kg grist @ 8oC
30lts @ 72.3oC to give mash at 65oC

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  • Last Updated: 2018-05-31 07:22 UTC