Llaeth Mwnci - Beer Recipe - Brewer's Friend

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Llaeth Mwnci

159 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 99%
Calories: 159 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Tuesday May 12th 2020
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OG: 1.055 FG: 1.012 ABV: 5.7% IBU: 34

1.053
1.006
6.2%
35.2
9.4
5.5
45.01
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale £ 3.30 / kg
£ 16.50 		38 3.75 40.3%
500 g American - Caramel / Crystal 150L500 g Caramel / Crystal 150L £ 7.98 / kg
£ 3.99 		33 150 4%
2 kg German - Wheat Malt2 kg Wheat Malt £ 2.40 / kg
£ 4.80 		37 2 16.1%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) £ 5.40 / kg
£ 2.70 		38 0 4%
1 kg Flaked Wheat1 kg Flaked Wheat £ 1.60 / kg
£ 1.60 		34 2 8.1%
400 g Cane Sugar400 g Cane Sugar £ 4.00 / kg
£ 1.60 		46 0 3.2%
1 kg Flaked Oats1 kg Flaked Oats £ 2.00 / kg
£ 2.00 		33 2.2 8.1%
2 kg Weyermann - German - Carapils2 kg German - Carapils £ 2.64 / kg
£ 5.28 		37 1.8 16.1%
12.40 kg / £ 38.47
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g BSG - Nelson Sauvin15 g Nelson Sauvin Hops £ 0.06 / g
£ 0.90 		Pellet 11.6 Boil 60 min 6.43 12.5%
15 g Citra15 g Citra Hops £ 0.06 / g
£ 0.95 		Pellet 11 Boil 60 min 6.1 12.5%
15 g Mosaic15 g Mosaic Hops £ 0.07 / g
£ 1.05 		Pellet 12.5 Boil 60 min 6.93 12.5%
15 g BSG - Nelson Sauvin15 g Nelson Sauvin Hops £ 0.06 / g
£ 0.90 		Pellet 11.6 Boil 10 min 2.33 12.5%
15 g Citra15 g Citra Hops £ 0.06 / g
£ 0.95 		Pellet 11 Boil 10 min 2.21 12.5%
15 g Mosaic15 g Mosaic Hops £ 0.07 / g
£ 1.05 		Pellet 12.5 Boil 10 min 2.51 12.5%
15 g Target15 g Target Hops £ 0.03 / g
£ 0.38 		Pellet 11.5 Boil 60 min 6.37 12.5%
15 g Target15 g Target Hops £ 0.03 / g
£ 0.38 		Pellet 11.5 Boil 10 min 2.31 12.5%
120 g / £ 6.54
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Orange Peel Water Agt Boil 10 min.
15 g Coriander Seed Spice Boil 10 min.
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Canning Salt Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 275 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 366.2 g       Temp: 20 °C       CO2 Level: 2.25 g/l
 
Target Water Profile
New England IPA (NEIPA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116 4 14 155 79 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Strike 70 °C 66 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.3 L. Suggest reducing initial water volume to 45.4 L and adding 10.9 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 36.1
Mash volume with grains (equipment estimates 33.7 L) 43.7
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 32 L) 25.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 56.3 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 50
Top off amount 10
Going into fermentor 60
Total: 61.8  
Equipment Profile Used: System Default
"Llaeth Mwnci" Blonde Ale beer recipe by Brewer #322539. All Grain, ABV 6.17%, IBU 35.19, SRM 9.42, Fermentables: (Maris Otter Pale, Caramel / Crystal 150L, Wheat Malt, Belgian Candi Sugar - Clear/Blond (0L), Flaked Wheat, Cane Sugar, Flaked Oats, German - Carapils) Hops: (Nelson Sauvin, Citra, Mosaic, Target) Other: (Orange Peel, Coriander Seed, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Canning Salt)
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  • Last Updated: 2020-07-06 22:33 UTC