beer
269 calories
26.7 g
12 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
3 oz |
East Kent Goldings3 oz East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
70 min |
32.89 |
66.7% |
1 oz |
Styrian Goldings1 oz Styrian Goldings Hops |
|
Pellet |
5.5 |
Aroma
|
15 min |
3.14 |
22.2% |
0.50 oz |
Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops |
|
Pellet |
4 |
Aroma
|
15 min |
1.14 |
11.1% |
4.50 oz
/ ₪ 0.00
|
Priming
Method: co2
CO2 Level: 2.52 Volumes |
Target Water Profile
Balanced Profile II
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
36.8 qt |
mash |
Infusion |
160 °F |
151 °F |
60 min |
6 gal |
|
Fly Sparge |
175 °F |
175 °F |
30 min |
Starting Mash Thickness:
1.34 qt/lb
Starting Grain Temp:
65 °F |
Quick Water Requirements
Water |
Gallons |
Quarts |
WARNING: Mash tun capacity exceeded. Volume required: 12.37 gal (49.47 qt). Suggest reducing strike water volume to 9.62 gal (38.46 qt) and adding 0.37 gal (1.47 qt) sparge/top-off.
|
9.98 |
39.9
|
Strike water volume at mash thickness of 1.34 qt/lb
|
9.98 |
39.9
|
Mash volume with grains
|
12.37 |
49.5
|
Grain absorption losses
|
-3.73 |
-14.9
|
Remaining sparge water volume (equipment estimates 5.84 g | 23.3 qt)
|
5.62 |
22.5
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 11.84 g | 47.4 qt)
|
11.63 |
46.5
|
Volume increase from sugar/extract (late additions)
|
0.07 |
0.3
|
Boil off losses
|
-1.75 |
-7
|
Hops absorption losses (first wort, boil, aroma)
|
-0.17 |
-0.7
|
Post boil Volume
|
10 |
40
|
Going into fermentor
|
10 |
40
|
Total:
|
15.61
|
62.4
|
Equipment Profile Used: |
System Default |
"beer" Old Ale beer recipe by http://www.thehomebrewforum.co.uk/showthread.php?t. All Grain, ABV 8.11%, IBU 37.17, SRM 20.95, Fermentables: (Golden Promise, Torrified Wheat, Crystal 60L, Roasted Barley, Smoked Malt, Cane Sugar) Hops: (East Kent Goldings, Styrian Goldings, Hallertau Hersbrucker) Other: (Whirlfloc, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt)
Last Updated and Sharing
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- Last Updated: 2023-07-07 17:13 UTC