Gamle-Erik v. 2 - Beer Recipe - Brewer's Friend

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Gamle-Erik v. 2

209 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.29 liters
Post Boil Size: 22.71 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 76% (brew house)
Hop Utilization: 98%
Calories: 209 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Friday February 5th 2021
1.068
1.015
6.9%
40.6
18.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Crisp Malting - Finest Maris Otter3.6 kg Finest Maris Otter 38 3 58.3%
1.60 kg Crisp Malting - Rye Malt1.6 kg Rye Malt 39.8 11.8 25.9%
420 g Crisp Malting - Crystal 60L420 g Crystal 60L 33.1 60 6.8%
180 g Crisp Malting - Crystal Extra Dark - 120L180 g Crystal Extra Dark - 120L 35 120 2.9%
180 g Crisp Malting - Pale Chocolate180 g Pale Chocolate 32.7 220 2.9%
200 g Molasses200 g Molasses - (late boil kettle addition) 36 80 3.2%
6,180 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Warrior 20 g Warrior Hops Pellet 16.2 Boil at 100 °C 90 min 36.98 28.6%
25 g Fuggles25 g Fuggles Hops Leaf/Whole 3.4 Boil at 100 °C 5 min 1.64 35.7%
25 g East Kent Goldings25 g East Kent Goldings Hops Leaf/Whole 4 Boil at 100 °C 5 min 1.93 35.7%
70 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Oppsal, Oslo, Norway
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 L 72 °C 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.9
Mash volume with grains 21.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 19.7 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 26.3
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22 L) 22.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.7 L) 22
Total: 33.2  
Equipment Profile Used: System Default
"Gamle-Erik v. 2" Old Ale beer recipe by Brewtalyser. All Grain, ABV 6.94%, IBU 40.56, SRM 18.42, Fermentables: (Finest Maris Otter, Rye Malt, Crystal 60L, Crystal Extra Dark - 120L, Pale Chocolate, Molasses) Hops: (Warrior , Fuggles, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-27 21:30 UTC