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OsManchinha Session APA

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Marco Frantz
Calories: 91 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)

Created: Friday January 4th 2019

Original Gravity:

1.030

Final Gravity:

1.007

ABV (standard):

2.9%

IBU (tinseth):

15.8

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.50 kg	Belgian - Munich0.5 kg Munich - (late boil kettle addition)	38	6	14.3%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	14.3%
2.50 kg	American - Pilsner2.5 kg Pilsner	37	1.8	71.4%
3.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Cascade5 g Cascade Hops	Pellet	8.9	First Wort	60 min	8	4.8%
20 g	Saaz20 g Saaz Hops	Pellet	3	Aroma	15 min	4.86	19%
30 g	Saaz30 g Saaz Hops	Pellet	3	Aroma	5 min	2.93	28.6%
50 g	Saaz50 g Saaz Hops	Pellet	3	Dry Hop	0 days		47.6%
105 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 g	Cascade (Pellet) 5 g Cascade (Pellet) Hops	8	4.8%
100 g	Saaz (Pellet) 100 g Saaz (Pellet) Hops	7.79	95.2%
105 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L	Aveia+100g Malte	Infusion	--	55 °C	20 min
	Pilsen	Infusion	--	72 °C	45 min
	mash out	Infusion	--	78 °C	10 min
22 L	Lavagem	Fly Sparge	--	78 °C	--

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 53 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 6 g/l

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

Duas rampas, a primeira só pra facilitar a gelatinizacao da aveia, a segunda pro malte, depois mash out. Fazer um cold mash com o malte munich (1 parte de malte, 5 partes de agua) e acrescentar nos ultimos 20 minutos de fervura.
7 dias fermentação a 18° subindo 1° do 4 em diante, manter 21 dois dias , fazer dry hopping e baixar a 5°, quando estabilizar a temperatura baixar a 1°, três dias antes de engarrafar colocar gelatina, 5g para 20 litros
Medir fg do quinto dia em diante. Só baixar temperatura se estabilizar.

Last Updated and Sharing

295

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Brews

Public: Yup, Shared
Last Updated: 2020-02-21 19:44 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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