FERMENTO BIRRA IGA - Beer Recipe - Brewer's Friend

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FERMENTO BIRRA IGA

216 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25.6 liters
Post Boil Size: 19.3 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 64% (brew house)
Hop Utilization: 96%
Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday February 11th 2020
1.066
1.011
7.3%
27.3
18.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Belgian - Pale Ale6 kg Pale Ale 38 3.4 79.5%
0.60 kg Finland - Crystal Malt 1000.6 kg Crystal Malt 100 35 38 7.9%
0.60 kg Belgian - Biscuit0.6 kg Belgian - Biscuit 35 23 7.9%
0.20 kg Weyermann - Wheat Malt0.2 kg Wheat Malt 37 2 2.6%
0.15 kg German - Carafa I0.15 kg Carafa I 32 340 2%
7.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Chinook10 g Chinook Hops Pellet 13 Boil 60 min 12.61 22.2%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 60 min 12.13 55.6%
10 g Chinook10 g Chinook Hops Pellet 13 Boil 5 min 2.51 22.2%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 L Wine Must Other Boil 5 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Chardon, OH City Water (Ward Laboratories Report)
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
23 L Mash In Strike 56 °C 52 °C 10 min
Mash 2 Temperature 52 °C 66 °C 50 min
Mash 3 Temperature 66 °C 72 °C 10 min
Mash out 72 °C 78 °C 20 min
Starting Mash Thickness: 3.28 L/kg
Starting Grain Temp: 20.5 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 24.1
Mash volume with grains (equipment estimates 25.3 L) 29
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 9.2 L) 9.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 25.2 L) 25.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19.3
Top off amount 3.7
Going into fermentor 23
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

FERMENTO BIRRA IGA BEER RECIPE

IGA product specifications:

OG 1086, FG 1017, IBU: 22 , ABV 9.2%.

Ingredients

Barley malts and cereals:

Belgian Pale: 6.00 KG 79%
Crystal 100 0.60 KG 8%
Biscuit 0.60 KG 8%
Wheat malt 0,20 KG 3%
Carfa I 0.15 KG 2%

  • OG grist malts 1082: (1082 x 20L beer must) / (1086 x 23L) = 83% sugar

    Fresh wine must ( possibly fresh harvested): 3.0 litres; OG 1115
  • OG grape must 1115: (1115 x 3L grape must) / (1086 x 23L) = 17% sugar

    Hops:

    Chinook 11.0 AA 10G 60 ’15IBU
    East Kent Golding 5.0 AA 25G 60 ’18IBU
    Chinook 11.0 AA 10G 5 ‘4IBU
    Yeast: Abbaye

    Proceeding

    MUST & WINE
    The grape must previously be cooked for about 3 hours, until the 40% reduction in volume. Bottle it immediately. You can use it after 2 months of maturation.

    WORTH & BEER
    I mash in at 52 ° C for 10 minutes.
    II mash at 66 ° for 50 minutes.
    III mash at 72 ° C for 10 minutes, mash out at 78 ° C.
    At 5 ‘from the end of boiling add the cooked grape must.
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  • Last Updated: 2020-03-15 02:16 UTC