barbijo beer - Beer Recipe - Brewer's Friend

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barbijo beer

173 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 49 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 53 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Guillermo
Calories: 173 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Monday May 4th 2020
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OG: 1.057 FG: 1.010 ABV: 6.1% IBU: 38

1.057
1.010
6.2%
38.5
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg American - Pale 2-Row10 kg Pale 2-Row 37 1.8 76.9%
2 kg German - CaraHell2 kg CaraHell 34 11 15.4%
1 kg German - Munich Light1 kg Munich Light 37 6 7.7%
13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10.50 g Chinook (13 AA)10.5 g Chinook (13 AA) Hops Pellet 11.8 Boil at 100 °C 60 min 6.32 2.6%
30 g CTZ (15.5 AA)30 g CTZ (15.5 AA) Hops Pellet 13.9 Boil 60 min 21.26 7.3%
20 g CTZ (15.5 AA)20 g CTZ (15.5 AA) Hops Pellet 13.9 Boil at 100 °C 30 min 10.89 4.9%
50 g Crystal (4.3 AA)50 g Crystal (4.3 AA) Hops Pellet 4.5 Aroma at 100 °C 0 min 12.2%
300 g Cascade (7 AA)300 g Cascade (7 AA) Hops Pellet 7 Dry Hop at 13 °C 7 days 73.1%
410.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Citric acid Water Agt Mash 1 hr.
5 g protafloc Water Agt Boil 15 min.
0.80 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
5 g Citric acid Water Agt Sparge 30 min.
12 g gelatina Fining Secondary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
23 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.9 bar       Temp: 3 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
AGUA DE ph 5,5, LUEGO LO BAJO A 5,2
AGUA DE MACERADO 10 DE ACIDO CITRICO
AGUA DE LAVADO 8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39 L Infusion 75 °C 64 °C 90 min
37.4 L Sparge 80 °C -- 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.25 L. Suggest reducing initial water volume to 45.4 L and adding 9.85 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.58 L. Suggest reducing strike water volume to 36.82 L and adding 2.18 L sparge/top-off. 39
Strike water volume at mash thickness of 3 L/kg 39
Mash volume with grains 47.6
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 30.2 L) 32.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.3 L) 58
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 49 L) 53
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53 L) 49
Total: 71.9  
Equipment Profile Used: System Default
 
Notes

Fermentacion a 19°C, por 7 días.
Dry hop cuando la densidad este en 1030.
Maduración 7 días.
Carbonatacion forzada a 1 bar. 3 días
Un tanque de 20 litros con dry hopping a tanque de 50grs.

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  • Last Updated: 2020-06-10 01:54 UTC