Tiggy's Tipple - Beer Recipe - Brewer's Friend

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Tiggy's Tipple

246 calories 24.2 g 500 ml
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Beer Stats
Method: All Grain
Style: California Common
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.75 liters
Post Boil Size: 22.76 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Alan Harper
Calories: 246 calories (Per 500ml)
Carbs: 24.2 g (Per 500ml)
Created: Sunday February 7th 2021
1.053
1.012
5.4%
32.8
12.2
5.4
16.05
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,500 g Crisp Malting - Extra Pale Ale Malt2500 g Extra Pale Ale Malt £ 0.00 / g
£ 2.38 		38 1.7 43.4%
500 g Weyermann - Munich Type I500 g Munich Type I £ 0.00 / g
£ 1.00 		38 6 8.7%
2,500 g IE - Pilsner/ Lager Malt2500 g Pilsner/ Lager Malt £ 0.00 / g
£ 5.00 		37 1.69 43.4%
60 g GB - Amber Malt60 g Amber Malt £ 0.00 / g
£ 0.09 		33 17 1%
100 g GB - Chocolate Malt100 g Chocolate Malt £ 0.00 / g
£ 0.20 		34 412.77 1.7%
100 g US - Rice Hulls100 g Rice Hulls £ 0.00 / g
£ 0.20 		0.01 0 1.7%
5,760 g / £ 8.86
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops £ 0.03 / g
£ 1.22 		Pellet 4.4 Boil 60 min 19.44 30.4%
30 g Fuggles30 g Fuggles Hops £ 0.03 / g
£ 1.04 		Pellet 4.4 Boil 15 min 8.27 26.1%
50 g Challenger50 g Challenger Hops £ 0.03 / g
£ 1.63 		Pellet 7.3 Whirlpool at 80 °C 5 min 5.04 43.5%
115 g / £ 3.89
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Precipitive Chalk £ 0.04 / g
£ 0.11 		Water Agt Mash 1 hr.
4 g Calcium Sulphate (Gypsum) £ 0.01 / g
£ 0.05 		Water Agt Mash 1 hr.
24.71 ml Phosphoric acid £ 0.02 / ml
£ 0.54 		Water Agt Mash 1 hr.
0.50 each Whirlfloc £ 0.20 / each
£ 0.10 		Fining Boil --
£ 0.80
 
Yeast
Bulldog - Bulldog B23 Steam Lager
Amount:
1 Each
Cost:
£ 2.50 / each
£ 2.50
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
£ 2.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 112.4 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 65 °C 60 min
11 L Sparge -- 72 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21.1
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 16.7 L) 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 26.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21.3 L) 22.8
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

An attempt at a Californian Common. The oat husks are there to offset any Lautering Sticking problem. Aiming for a 5.4pH in the mash with the Phosphoric Acid used in the salt additions. The 3 Vols of CO2 are the norm for the Anchor Steam beer. The Vienna Malt is there to increase the biscuit flavour required. I don't have Northern Brewer Hops so those chosen are there to get the correct IBU value. The Californian Common yeast should give the correct flavour given the 5% ABV.

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  • Last Updated: 2022-03-02 20:25 UTC