SUSHI - Dai Kide - Beer Recipe - Brewer's Friend

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SUSHI - Dai Kide

143 calories 13 g 330 ml
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Beer Stats
Method: BIAB
Style: California Common
Boil Time: 70 min
Batch Size: 18 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Sunday March 1st 2020
1.047
1.009
5.0%
37.4
10.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.10 kg Rice Hulls0.1 kg Rice Hulls 0 0 2.7%
1.80 kg Briess - Pale Ale Malt 2-Row1.8 kg Pale Ale Malt 2-Row 36.8 3.5 48.6%
0.30 kg Thomas Fawcett - Crystal Malt0.3 kg Crystal Malt 33 61 8.1%
0.20 kg Belgian - Biscuit0.2 kg Biscuit 35 23 5.4%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 8.1%
1 kg United Kingdom - Maris Otter Liquid Malt Extract (LME)1 kg Maris Otter Liquid Malt Extract (LME) - (late boil kettle addition) 36 5 27%
3.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Chinook8 g Chinook Hops Pellet 13 Boil 60 min 17.53 33.3%
8 g Chinook8 g Chinook Hops Pellet 13 Boil 30 min 13.47 33.3%
8 g Chinook8 g Chinook Hops Pellet 13 Boil 10 min 6.36 33.3%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
250 g Whole Ginger Spice Boil 1 hr.
15 g Mustard Seed Spice Boil 15 min.
100 g Powdered ginger Spice Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
2 each Cucumber Puree (boiled) Flavor Primary 0 min.
 
Yeast
Crossmyloof - California Common
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 60 °C 65 °C 30 min
18 L Steeping 65 °C 67 °C 30 min
18 L Steeping 67 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 21.6
Mash volume with grains 23.4
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 18
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 11.9 L) 18
Estimated amount in fermentor 18
Total: 21.6  
Equipment Profile Used: System Default
"SUSHI - Dai Kide" California Common beer recipe by Dai Kide. BIAB, ABV 5%, IBU 37.36, SRM 10.06, Fermentables: (Rice Hulls, Pale Ale Malt 2-Row, Crystal Malt, Biscuit, Flaked Barley, Maris Otter Liquid Malt Extract (LME)) Hops: (Chinook) Other: (Baking Soda, Gypsum, Table Salt, Whole Ginger, Mustard Seed, Powdered ginger, Whirlfloc, Cucumber Puree (boiled))
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  • Last Updated: 2020-03-02 09:03 UTC