Veli Hrast - Beer Recipe - Brewer's Friend

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Veli Hrast

126 calories 13.5 g 330 ml
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 126 calories (Per 330ml)
Carbs: 13.5 g (Per 330ml)
Created: Sunday October 4th 2020
1.041
1.011
4.0%
21.0
21.5
5.6
12.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.32 kg Simpsons - Maris Otter pale7.32 kg Maris Otter pale 38 2.4 82.1%
0.75 kg Simpsons - Brown Malt0.75 kg Brown Malt 32 187.93 8.4%
0.47 kg Belgian - Special B0.47 kg Special B 34 115 5.3%
0.38 kg pauls malt - pauls malt - GB - Pauls malt - LIGHT CHOCOLATE - PAULS MALT0.38 kg pauls malt - GB - Pauls malt - LIGHT CHOCOLATE - PAULS MALT 32 180 4.3%
8.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75.29 g East Kent Goldings75.29 g East Kent Goldings Hops Pellet 5 Boil 60 min 20.98 100%
75.29 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18.82 g Oak Cubes Medium Toast Flavor Primary 5 days
9 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
$ 6.00 / each
$ 12.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 172 B cells required
$ 12.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 261.3 g       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Riječka voda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 4 3 8 3 135
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.3 L Strike 68 °C 68 °C 60 min
33.1 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.08 L. Suggest reducing initial water volume to 45.4 L and adding 2.68 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 27.7
Mash volume with grains (equipment estimates 27.5 L) 33.5
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 30.2 L) 27.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.1 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 42
Top off amount 6
Going into fermentor 48
Total: 54.8  
Equipment Profile Used: System Default
 
Notes

Serve this style slightly warm, around 12°C, so that the full, rich, smooth, sweetness comes through


Wood chips are probably going to float and that means a lot of oak will be making contact with the air in the fermenter and not imparting oaky goodness into the beer.

So a handy tip is to place the chips into a clean and sterile hop bag and then weigh the bag down with something heavy and inert such as a glass marble or three.

hips impart flavor pretty quickly, and usually, 7-10 days in the fermenter is about as long many brewers go before the effect on the beer becomes overpowering.

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  • Last Updated: 2021-05-07 16:47 UTC