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Bardus "Amarillo rask-øl"

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dag Ask - Typebyen Kjellerbryggeri
Calories: 131 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)

Created: Monday September 24th 2018

Original Gravity:

1.043

Final Gravity:

1.009

ABV (standard):

4.5%

IBU (tinseth):

39.7

EBC (ebcmorey):

6.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3 kg	German - Pilsner3 kg Pilsner	38	2.77	65.2%
1.50 kg	American - Pale Ale1.5 kg Pale Ale	37	7.84	32.6%
100 g	Flaked Oats100 g Flaked Oats	33	4.37	2.2%
4.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Amarillo30 g Amarillo Hops	Pellet	8.6	Boil	60 min	30.15	30%
20 g	Amarillo20 g Amarillo Hops	Pellet	8.6	Boil	15 min	9.52	20%
50 g	Amarillo50 g Amarillo Hops	Pellet	8.6	Dry Hop	3 days		50%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Amarillo (Pellet) 100 g Amarillo (Pellet) Hops		39.67	100%
100 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14 L	Temperature	--	65 °C	60 min
	Temperature	--	77 °C	10 min
17.5 L	Sparge	--	80 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	irish moss		Herb	Boil	15 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	2 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Gjæring:

20 grader 3 dager
22 grader 2 dager
24 grader 2 dager

Karbonere på 25 grader i 5 dager.

Kjøleskap i 2 dager.

Fra Norbrygg forum:
"- Øl som tørrhumles : Ventet til stormgjæring er over og tilsatt tørrhumle, ventet 5 dager og satt dermed varmere dersom estimert OG var nådd. 1 døgn før flasking.

Karbonere flaskene på 28-30 grader på gulvet med varmekabler (i kasser), snur kassene på hodet etter 2 dager. Virker som dette går på 2-5 døgn.
Sette kaldt og servere?"

Eller:
2 pkg. Nottingham dried yeast (rehydrated)
Ferment at 72 °F (22 °C) until fermentation is complete — about 3 days, when I brewed it. Taste small sample. If you don’t taste diacetyl, rack the beer directly to keg or bottling bucket. If kegging, force carbonate beer for 3 days at around 30 PSI. When done, release pressure from keg and adjust regulator to proper dispensing pressure for your system. If bottling, keep bottles warm (74–80 °F/23– 27 °C) for five to six days, then chill in refrigerator for two to three days before opening.

Recipe Photos

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Public: Yup, Shared
Last Updated: 2019-03-12 06:00 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

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