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Draught Bass clone

142 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Alan White
Calories: 142 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Monday April 12th 2021
1.046
1.015
4.1%
36.9
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Crisp Malting - Finest Maris Otter4.2 kg Finest Maris Otter 38 3 94.6%
0.24 kg Crisp Malting - Crystal Extra Dark - 120L0.24 kg Crystal Extra Dark - 120L 35 120 5.4%
4.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Challenger25 g Challenger Hops Pellet 6.1 Boil 60 min 18.73 55.6%
20 g Northdown20 g Northdown Hops Pellet 7.4 Boil 60 min 18.18 44.4%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Protafloc Fining Mash 15 min.
 
Yeast
- Sacchormyces Cervisiae
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 30       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
No gypsum available so soft water not hardened.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 66 °C 66 °C 60 min
13.32 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.3
Mash volume with grains 16.3
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 20.9 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Brewed on 11 04 2021

Fermented down to 1010 on 16 04 21 and barrelled. primed with DME and brown sugar diluted.

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  • Last Updated: 2021-04-16 09:22 UTC