Mandarine Ale - Beer Recipe - Brewer's Friend

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Mandarine Ale

122 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Monday March 23rd 2020
1.040
1.009
4.1%
29.6
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Simpsons - Maris Otter pale5 kg Maris Otter pale 38 2.4 56.8%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 36 2 22.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5.7%
1 kg Weyermann - Carapils1 kg Carapils 37 1.8 11.4%
0.30 kg Weyermann - Acidulated0.3 kg Acidulated 27 3.4 3.4%
8.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Sorachi Ace30 g Sorachi Ace Hops Pellet 11.1 Boil at 92 °C 90 min 23.49 14.3%
50 g Yakima Valley Hops - Amarillo50 g Amarillo Hops Pellet 8.6 Whirlpool at 85 °C 0 min 1.95 23.8%
100 g Yakima Valley Hops - Mandarina Bavaria100 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 82 °C 0 min 1.93 47.6%
30 g Sorachi Ace30 g Sorachi Ace Hops Leaf/Whole 11.1 Whirlpool at 82 °C 0 min 2.2 14.3%
210 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Table Salt Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
15 g Irish Moss Fining Boil 15 min.
10 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 g Brewmaster - Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
22 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Bogotá-Metropolis- Barrios unidos. ( enero 2019)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33.7 2 38.1 63.6 71.1 21.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 67 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.85 L. Suggest reducing initial water volume to 45.4 L and adding 4.45 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 27.6
Mash volume with grains (equipment estimates 32.5 L) 33.4
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 31.9 L) 32.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.9 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 44
Hops absorption losses (whirlpool, hop stand) -0.9
Top off amount 0.9
Going into fermentor 44
Total: 59.7  
Equipment Profile Used: System Default
"Mandarine Ale" British Golden Ale beer recipe by Ing. Jose Reyes. All Grain, ABV 4.08%, IBU 29.57, SRM 3.71, Fermentables: (Maris Otter pale, Pale Wheat, Flaked Oats, Carapils, Acidulated) Hops: (Sorachi Ace, Amarillo, Mandarina Bavaria) Other: (Table Salt, Gypsum, Irish Moss, Beer Nutrient, Calcium Chloride)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-06 23:22 UTC