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Gigione

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 51% (brew house)
Source: QuareNick
Calories: 125 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)

Created: Sunday August 11th 2019

Original Gravity:

1.040

Final Gravity:

1.016

ABV (standard):

3.1%

IBU (tinseth):

63.6

SRM (morey):

3.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	German - Pilsner3 kg Pilsner	38	1.6	50%
3 kg	German - Wheat Malt3 kg Wheat Malt	37	2	50%
6 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Sorachi Ace25 g Sorachi Ace Hops	Pellet	11.1	Boil at 100 °C	60 min	34.18	47.2%
28 g	Sorachi Ace28 g Sorachi Ace Hops	Pellet	11.1	Boil at 100 °C	30 min	29.42	52.8%
53 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
53 g	Sorachi Ace (Pellet) 53 g Sorachi Ace (Pellet) Hops		63.6	100%
53 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L	Mash In	Infusion	--	52 °C	15 min
	Alfa milasi	Infusion	--	62 °C	40 min
	Beta milasi	Infusion	--	68 °C	20 min
20 L	Mash Out	Infusion	--	78 °C	10 min
Starting Mash Thickness: 2.6 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
18 g	Lactic acid		Water Agt	Mash	5 min.
4 g	Gypsum		Water Agt	Mash	5 min.

Yeast

Mangrove Jack - Empire Ale M15

Amount:	1 Each	Cost:
Attenuation (custom):	60%	Flocculation:	Med-High
Optimum Temp:	21 - 24 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dme Amount: 108.5 g Temp: 5 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
10 gr Acido lattico su Acqua Mash 8 gr Acido lattico su Acqua Sparging
Mash Chemistry and Brewing Water Calculator

Notes

A fine mash out OG 1.036
22 settembre OG 1.040

23 settembre: Aggiunta di 200 grammi di mirto secco "ravvivato" con la vodka, fase tumultuosa.

24 settembre OG 1.016
26 settembre Og 1.016
30 settembre scarico lieviti

6 ottobre imbottigliamento. Conservazione in frigo a 5°

Last Updated and Sharing

256

Views

Brews

Public: Yup, Shared
Last Updated: 2019-10-06 20:48 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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