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  • Aleph Recipe

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    This document summarizes the details of a Winter Ale beer batch, including the malt bill, water profile, hop schedule, yeast information, and mash profile. The beer style is listed as Bière de garde with a target OG of 14.7-19.3 Plato, FG of 2.1-4.1 Plato, and IBU of 18-28. The malt bill consists of 75% Pale Ale malt, 10% each of Melanoidin and Munich I malt, and 5% Carabelge malt. The hops include East Kent Golding, Hallertau Mittelfruh, and Perle hops. WB-06 yeast

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    This document summarizes the details of a Winter Ale beer batch, including the malt bill, water profile, hop schedule, yeast information, and mash profile. The beer style is listed as Bière de garde with a target OG of 14.7-19.3 Plato, FG of 2.1-4.1 Plato, and IBU of 18-28. The malt bill consists of 75% Pale Ale malt, 10% each of Melanoidin and Munich I malt, and 5% Carabelge malt. The hops include East Kent Golding, Hallertau Mittelfruh, and Perle hops. WB-06 yeast

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    4 views1 page

    Aleph Recipe

    Uploaded by

    charbel
    This document summarizes the details of a Winter Ale beer batch, including the malt bill, water profile, hop schedule, yeast information, and mash profile. The beer style is listed as Bière de garde with a target OG of 14.7-19.3 Plato, FG of 2.1-4.1 Plato, and IBU of 18-28. The malt bill consists of 75% Pale Ale malt, 10% each of Melanoidin and Munich I malt, and 5% Carabelge malt. The hops include East Kent Golding, Hallertau Mittelfruh, and Perle hops. WB-06 yeast

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    © All Rights Reserved
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    of 1

    Beer name Winter Ale Date 16‐Aug‐23 Batch number Winter‐03 Owner Elmir

    Beer style Bière de garde BME 83.00%


    OG (ºP) 14.7 ‐ 19.3 Batch volume (hL) 9.00
    FG (ºP) 2.1 ‐ 4.1
    IBU 18 ‐ 28
    ABV (%) 6.0 ‐ 8.5

    MALT

    MALT BILL Extract, fine as is Moisture % malt bill Extract required (kg) Quantity (kg) Dry matter (kg)
    OG from malt (ºP) 15.50 T101-21115025-01 Pale Ale 78.20% 4.50% 75.00% 111.38 179.68 54.97
    Extract (kg/hL) 16.50 T096-21123025-01 Melanoidin 72.30% 4.40% 10.00% 14.85 25.89 9.21
    Total extract (kg) 148.5 T099-21118025-01 Munich I 78.40% 4.20% 10.00% 14.85 23.82 7.32
    T101-21243025-02 Carabelge 71.40% 5.80% 5.00% 7.43 13.30 4.65
    Malt 5
    TOTAL 100.00% 148.50 242.69 76.15

    WATER

    WATER BILL hL L
    Trub losses 0.50% Boiling time (h) 1.50 Mash water Strikeout (end of boil) 9.82 981.68
    Contraction losses 4.00% Evaporation rate (/h) 5.00% CaCl2 (g) CaSO4 (g) Kettle full 10.64 1064.19
    PRO losses 8.00% Total evaporation rate 7.50% 95.60 88.25 Total water 14.54 1453.93
    Spent grain losses (hL) 3.05 Grist:Liquor 0.33 Sparge water Mash water 7.35 735.42
    Push water 2.00% Pre‐boil gravity 14.34 CaCl2 (g) CaSO4 (g) Foundation water 0.73 72.70
    Foundation water 5.00% 106.18 98.01 Push water 0.29 29.08
    816.74 Sparge water 6.17 616.74

    HOPS & SPICES

    HOP BILL a‐acid content Boiling time (min) Allocation Utilisation a‐acid per step (g) a‐acid from hops(g) Quantity (g)
    Target IBU 18 East Kent Golding 4.00% 60 100.00% 0.30 16.20 54.00 1350.00
    Required a‐acid (g/hL) 1.80 EKG 5.40% 30 0.00% 0.24 0.00 0.00 0.00
    Total a‐acid (g) 16.20 EKG 5.40% 15 0.00% 0.15 0.00 0.00 0.00
    Hallertau Mittelfruh 3.80% 0 (Whirlpool) 6.34% 0.06 1.03 17.12 450.47
    Perle 9.30% 0 (Whirlpool) 15.50% 0.06 2.51 41.85 450.00
    Hop 6
    Hop 7
    Hop 8
    TOTAL 112.97 2250.47

    YEAST, CARBONATION & CONDITIONING


    Theoretical
    Strain WB‐06 Apparent FG (ºP) 3.06 CO2 (vol.) 2.4 ‐ 2.5
    Attenuation 83.00% Real FG (ºP) 5.88
    Pitching temperature (ºC) 15.00ºC ABW (%) 6.47
    Ferm. temperature (ºC) 20.00ºC ABV (%) 8.08
    Quantity (g) 500.00
    Pitching rate (cells/mL)

    Bière de Noël
    80

    75
    Rest/ramp time (min) Time in (min) Temperature (ºC)
    70
    0 45
    10 10 45 65
    19 29 64 60
    30 59 64
    55
    9 68 73
    15 83 73 50
    5 88 78 45

    40
    0 10 29 59 68 83 88

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