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Tuborg Grøn - Clone

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: BrewChef
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)

Created: Thursday October 25th 2018

Original Gravity:

1.047

Final Gravity:

1.010

ABV (standard):

4.9%

IBU (tinseth):

27.4

EBC (ebcmorey):

6.2

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
8.90 kg	German - Pilsner8.9 kg Pilsner	38	2.77	95.7%
200 g	German - Munich Light200 g Munich Light	37	14.51	2.2%
200 g	Acidulated Malt200 g Acidulated Malt	34.8	27.12	2.2%
9,300 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Magnum25 g Magnum Hops	Pellet	14	First Wort	60 min	22.75	35.7%
45 g	Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	4.62	64.3%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Magnum (Pellet) 25 g Magnum (Pellet) Hops	22.75	35.7%
45 g	Hallertau Mittelfruh (Pellet)	4.62	64.3%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
55 L	Amalyse	Infusion	--	64 °C	90 min
	Mashout	Infusion	--	77 °C	10 min
11 L	Sparge	Sparge	--	77 °C	--
Starting Mash Thickness: 4.5 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Gjærnæring		Other	Boil	15 min.
7 g	Irish Moss		Fining	Boil	15 min.

Yeast

Lallemand - Diamond Lager

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	No
Fermentation Temp:	10.5 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 876 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

AA-01 Brew.911 Source Water (Askim, Norway)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
CaSO4 (skyllevann):2,2 gram / 0,6 strøken teskje CaSO4 (meskevann):11 gram / 2,8 strøken teskje CaCl2 (skyllevann):1,1 gram / 0,3 strøken teskje CaCl2 (meskevann):5,5 gram / 1,6 strøken teskje Mål PH etter 5 min innmesk, bruk lactol for å få den ned i 5.2
Mash Chemistry and Brewing Water Calculator

Notes

9 pakker Lallemand Diamond Lager rehydreres i 1L vann. Rehydrer i temperert vann på ca 22c. Dryss gjær i vann, la hvile i 15 min, rør lett rundt, la så hvile i 30-40 min (husk å dekke over skål med gladpack/sølvpapir) - sett.

Gjær kan pitches på 13c - Tilfør Brewers Clarex - sammen med gjær - for å få klar og fint pils.

Gjær ølen på 10c i 18 dager, deretter 15c i 3 dager.
Kjør ned til CC, la stå på 2c i 24-48 timer.
Tapp - lagre i 6-8 uker, ølen blir bedre med kald lagring i 3-4 mnd

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-10-25 22:45 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

Other Brewers Who Brewed This Recipe:

La8Pw

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