Weizenbock

Happy New Beer

Posted on 13/02/2024 |

Summary

Style: Weizenbock
Target Volume: 11L
Actual Volume: 10.8L
Initial Stammwürze: 1.068
Target Stammwürze: 1.068
Final Stammwürze: 1.022
Alcohol: 6.5%

Ingredients

Malts

Malt	Amount	Percent
Weizenmalz Hell	1.9kg	44.4%
Wiener Malz	0.95kg	22.2%
Münchner Malz Typ II	0.64kg	15%
Pilsner Malz	0.64kg	15%
Carawheat	0.15kg	3.5%

Hops

Hop	Amount	Time	Alpha
Perle	3g	70 min	8.1
Amarillo	4g	70 min	8.6
Amarillo	4g	5 min	8.6
Amarillo	12g	3 days (Dry hopping)	8.6

Yeast (Hefe)

Yeast	Amount
Fermentis SafAle WB-06	8g

Water

Purpose	Amount
Hauptguss	12.8 L
Nachguss	4.5 L

Process

Maischen

Einmaischen Temperature: 59°C
[Read More]

recipes

Vanilla Milk Stout

Posted on 17/11/2023 |

Summary

Style: Vanilla Milk Stout
Target Volume: 10 L
Actual Volume: 10.5 L
Initial Stammwürze: 1.050
Target Stammwürze: 1.052
Final Stammwürze: 1.020
Alcohol: ~4.5%

Ingredients

Malts

Malt	Amount	Percent
Pale Ale Malt	2.6kg	71.2%
Münchner Malt Type 1	520g	14.2%
Caramünch Type 2	165g	4.5%
Röstgerste	165g	4.5%
Haferflocken	200g	5.5%

Hops

Hop	Amount	Time	Alpha
Norther Brewer	20g	70min	11.5%
Milkzucker	125g	10min	0%

Yeast (Hefe)

Yeast	Amount
LalBrew Nottingham	11g

Water

Purpose	Amount
Hauptguss	10.9 L
Nachguss	4.9 L

Process

Maischen

Einmaischen Temperature: 77°C
[Read More]

recipes

Dubbel

Posted on 26/08/2023 |

Summary

Style: Belgian Dubbel
Target Volume: 10 L
Actual Volume: 10.5 L
Initial Stammwürze: 1.065
Target Stammwürze: 1.067
Final Stammwürze: 1.004
Alcohol: 8.2%

Ingredients

Malts

Malt	Amount	Percent
Wiener Malz	3.5kg	88.1%
Weizenmalz dunkel	330g	8.3%
Caraaroma	145g	3.6%

Hops

Hop	Amount	Time	Alpha
Perle	14g	69min	8.1%
Kandiszucker	150g	15min	0%

Yeast (Hefe)

Yeast	Amount
M31 Belgian Tripel	11g

Water

Purpose	Amount
Hauptguss	11.9 L
Nachguss	4.5 L

Process

Maischen

Einmaischen Temperature: 57°C
[Read More]

recipes

Huell Saison

Posted on 18/07/2023 |

Summary

Style: Belgian Saison
Target Volume: 10 L
Actual Volume: 8 L
Initial Stammwürze: 1.051 (12.6°P)
Target Stammwürze: 1.053 (13.2°P)
Final Stammwürze: 1.000 (0°P)
Alcohol: 7%

Ingredients

Malts

Malt	Amount	Percent
Pilsner	1.9kg	76%
Weizenmalz	350g	14%
Haferflocken	100g	4%
Karamellmalz Amber	150g	6%

Hops

Hop	Amount	Time	Alpha
Huell Melon	10g	90min	7%
Huell Melon	3g	60min	7%
Huell Melon	2g	8min	7%
Huell Melon	6g	0min (Whirlpool)	7%
Huell Melon	40g	4 days (Dry Hopping)	7%

Yeast (Hefe)

Yeast	Amount
LalBrew Belle Saison	11g

Water

Purpose	Amount
Hauptguss	7.5 L
Nachguss	6.8 L

Process

Maischen

Einmaischen Temperature: 61°C
[Read More]

recipes

Pale Ale 02

Posted on 09/05/2023 |

Summary

Style: English Pale Ale
Target Volume: 9 L
Actual Volume: 5.5 L
Initial Stammwürze: 1061 (15.2°P)
Target Stammwürze: 1060 (15°P)
Final Stammwürze: 1010 (2.5°P)
Alcohol: 6.7%

Ingredients

Malts

Malt	Amount	Percent
Pale Ale Malz	2.115 kg	94%
CaraHell	0.0675 kg	3%
Sauermalz	0.0675 kg	3%

Hops

Hop	Amount	Time	Alpha
Easts Kent Golding	15.75g	90+ min (Vorderwürze)	5%
Easts Kent Golding	15.75g	5 min	5%

Yeast (Hefe)

Yeast	Amount
Safale S-04	11.5 g

Water

Purpose	Amount
Hauptguss	6.75 L
Nachguss	6 L

Process

Maischen

Einmaischen Temperature: 61°C
[Read More]

recipes

Pale Ale 01

Posted on 06/05/2023 |

Summary

Style: English Pale Ale
Target Volume: 9 L
Actual Volume: 6.5 L
Initial Stammwürze: 1054 (13°P)
Target Stammwürze: 1060 (15°P)
Final Stammwürze: 1010 (2.5°P)
Alcohol: 5.78%

Ingredients

Malts

Malt	Amount	Percent
Pale Ale Malz	2.115 kg	94%
CaraHell	0.0675 kg	3%
Sauermalz	0.0675 kg	3%

Hops

Hop	Amount	Time	Alpha
Easts Kent Golding	15.75g	85 min	5%
Easts Kent Golding	15.75g	5 min	5%

Yeast (Hefe)

Yeast	Amount
Safale S-04	11.5 g

Water

Purpose	Amount
Hauptguss	6.75 L
Nachguss	6 L

Process

Maischen

Einmaischen Temperature: 61°C
[Read More]

recipes

Calculators

Posted on 06/05/2023 |

Buying

Posted on 06/05/2023 |

Process

Posted on 06/05/2023 |

Statistics

Estadisticas promedio del proceso, obtenidas de las recetas. Pueden ser usadas para escalar futuras recetas.

Statistic	Value
Sudhausausbeute	66%
Evaporacion	22.4%/h
Perdida por filtado	11%
Perdida por levadura	10% (1.21L)

A continuacion detallo mi proceso de elaboracion de cerveza. Este proceso es el mas actual en base a mis notas y mejoras que he ido haciendo en el tiempo.

[Read More]