Off The Walnut V.2 - Beer Recipe - Brewer's Friend

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Off The Walnut V.2

253 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.7 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 253 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Thursday July 9th 2020
1.077
1.013
8.5%
48.2
21.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Crisp Malting - No.19 Floor Malt Maris Otter6 lb No.19 Floor Malt Maris Otter 37 3 71.6%
0.75 lb United Kingdom - Crystal 50L0.75 lb Crystal 50L 34 50 9%
10 oz Bairds - Medium Crystal10 oz Medium Crystal 35.4 75 7.5%
2 oz United Kingdom - Pale Chocolate2 oz Pale Chocolate 33 207 1.5%
14 oz Molasses14 oz Molasses 36 80 10.4%
134 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Artisan - Willamette1.2 oz Willamette Hops Pellet 7.1 Boil 60 min 48.23 100%
1.20 oz / $ 0.00
 
Yeast
BSI - A-18 London Ale III
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
2.93 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 2.85 g | 11.4 qt) 2 8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 3.7 14.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.81 19.3
Equipment Profile Used: System Default
"Off The Walnut V.2" Old Ale beer recipe by joshuakb111988. All Grain, ABV 8.46%, IBU 48.23, SRM 21.62, Fermentables: (No.19 Floor Malt Maris Otter, Crystal 50L, Medium Crystal, Pale Chocolate, Molasses) Hops: (Willamette)
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  • Last Updated: 2021-07-31 17:16 UTC