Red Bine
Selected Style and BJCP Guidelines |
Minimum OG: | 0.000 SG | Maximum OG: | 0.000 SG |
Minimum FG: | 0.000 SG | Maximum FG: | 0.000 SG |
Minimum IBU: | 0 IBU | Maximum IBU: | 0 IBU |
Minimum Color: | 0.0 EBC | Maximum Color: | 0.0 EBC |
Recipe Overview |
Wort Volume Before Boil: | 24.00 l | Wort Volume After Boil: | 20.00 l |
Volume Transferred: | 20.00 l | Water Added To Fermenter: | 3.00 l |
Volume At Pitching: | 23.00 l | Volume Of Finished Beer: | 21.00 l |
Expected Pre-Boil Gravity: | 1.051 SG | Expected OG: | 1.053 SG |
Expected FG: | 1.013 SG | Apparent Attenuation: | 74,9 % |
Expected ABV: | 5,4 % | Expected ABW: | 4,2 % |
Expected IBU (using Tinseth): | 36,9 IBU | Expected Color (using Morey): | 38.1 EBC |
BU:GU ratio: | 0.69 | Approx Color: | |
Mash Efficiency: | 65,0 % | ||
Boil Duration: | 60,0 mins | ||
Fermentation Temperature: | 18 degC |
Fermentables |
Ingredient | Amount | % | MCU | When |
Belgian Abbey Malt | 4.000 kg | 61,5 % | 22.6 | In Mash/Steeped |
German CaraRed | 2.000 kg | 30,8 % | 12.3 | In Mash/Steeped |
German CaraMunich I | 0.500 kg | 7,7 % | 6.9 | In Mash/Steeped |
Hops |
Variety | Alpha | Amount | IBU | Form | When |
NZ Nelson Sauvin | 12,5 % | 30 g | 31.5 | Loose Pellet Hops | 30 Min From End |
NZ Nelson Sauvin | 12,5 % | 20 g | 5.4 | Loose Pellet Hops | 5 Min From End |
Other Ingredients |
Ingredient | Amount | When |
Yeast |
Water Profile |
Target Profile: | No Water Profile Chosen |
Mash pH: | 5.2 |
pH Adjusted with: | Unadjusted |
Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
Mash Schedule |
Mash Type: | Full Mash |
Schedule Name: | Single Step Infusion (68C/154F) w/Mash-Out |
Step Type | Temperature | Duration |
Rest at | 68 degC | 60 |
Raise by infusion to | 77 degC | 0 |
Rest at | 77 degC | 10 |
Raise to and Mash out at | 77 degC | 0 |
Recipe Notes |