View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

British AK

Method: All Grain
Style: German Leichtbier
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)

Created: Saturday March 13th 2021

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

39.9

SRM (morey):

3.7

Mash pH

5.6

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.90 kg	German - Pale Ale1.9 kg Pale Ale	39	2.3	68.1%
0.30 kg	Cane Sugar0.3 kg Cane Sugar	46	0	10.8%
0.30 kg	Flaked Corn0.3 kg Flaked Corn	40	0.5	10.8%
0.25 kg	Munich - Light 10L0.25 kg Munich - Light 10L	33	10	9%
40 g	German - Acidulated Malt40 g Acidulated Malt	27	3.4	1.4%
2.79 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
29 g	Ariana29 g Ariana Hops		Pellet	10.5	Boil at 100 °C	30 min	39.87	100%
29 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
29 g	Ariana (Pellet) 29 g Ariana (Pellet) Hops		39.87	100%
29 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
4 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 59 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 101.7 g Temp: 20 °C CO₂ Level: 2.45 Volumes

Target Water Profile

Highland Spring, Sparkling

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
3g CaCl 4.5g Gypsum
Mash Chemistry and Brewing Water Calculator

Notes

73.6 C Water (half a pot, ca. 8l) resulted in:
66.9 C Mash temperature at 21:20

Hops added at 1.034 og, before invert addition, invert added at flame out. Ibus are therefore higher then estimated (about 43 ibus).

Cane sugar = Self made invert Rohrohrzucker with a dash of lemon juice and water, boiled till 5 minutes before flame out.

Kissen vergessen zwischen Fliesenboden und Maischetonne zu legen, nach 1h war die Maische runter auf 58C. Hab 1,7l nachgelegt und auf 61C erhöht. Nach weiteren 30 min war sie runer auf 60. Restliches Wasser aus dem Topf plus 1,7liter extra kochen hat zu 72C geführt. 15 Minuten stehen lassen, dann Vorlauf, nach 10 Minuten fertig, dann langsam läutern.

Menge war perfekt! topf voll, und Tonne hat nichts mehr gegeben.

Perfekte Menge = 2 x 1,7l Wasserkocher voll + Voller Topf.

OG vor Zugabe Sirup: 1.032

10g dry hops brewers gold für 3 tage.

1,8g zucker/05l bier

FG: 1,01 after 7 days in the fermenter. Sample cloudy.

Last Updated and Sharing

329

Views

Brews

Public: Yup, Shared
Last Updated: 2021-05-07 15:07 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!