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Norman Raid

308 calories 27 g 12 oz
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Beer Stats
Method: All Grain
Style: Burton Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark Richard Covey
Calories: 308 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Tuesday June 16th 2020
1.093
1.017
9.9%
27.6
23.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 58.8%
5 lb American - Aromatic Malt5 lb Aromatic Malt 35 20 29.4%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.9%
1 lb United Kingdom - Amber1 lb Amber 32 27 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 90 min 14.48 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 75 min 13.16 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Mash 75 min.
 
Yeast
Wyeast - Belgian Stout 1581
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 155 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains (equipment estimates 7.04 g | 28.1 qt) 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 2.63 g | 10.5 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6.55 26.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.3 17.2  
Top off amount 0.7 2.8  
Going into fermentor 5 20  
Total: 8.93 35.7
Equipment Profile Used: System Default
"Norman Raid" Burton Ale beer recipe by Mark Richard Covey. All Grain, ABV 9.92%, IBU 27.63, SRM 23.86, Fermentables: (Maris Otter Pale, Aromatic Malt, Caramel / Crystal 120L, Amber) Hops: (Crystal, Hallertau Hersbrucker) Other: (Irish Moss)
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  • Last Updated: 2020-06-16 22:39 UTC