Founders Curmudgeon Ale - Beer Recipe - Brewer's Friend

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Founders Curmudgeon Ale

479 calories 38.5 g 640 ml
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 90 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 64.05 liters
Post Boil Size: 52.05 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 479 calories (Per 640ml)
Carbs: 38.5 g (Per 640ml)
Created: Monday May 17th 2021
1.081
1.012
9.1%
45.1
20.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Simpsons - Maris Otter Extra Pale5.5 kg Maris Otter Extra Pale 38 1.8 31.5%
2 kg German - Carapils2 kg Carapils 35 1.3 11.4%
2 kg Munich - 60L2 kg Munich - 60L 33 60 11.4%
0.50 kg Crisp Malting - Crystal Dark - 77L0.5 kg Crystal Dark - 77L 33.1 77 2.9%
0.48 kg Molasses0.48 kg Molasses - (late boil kettle addition) 36 80 2.7%
7 kg Simpsons - Finest Pale Ale Golden Promise7 kg Finest Pale Ale Golden Promise 37 2.4 40%
17.48 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48.42 g Nugget48.42 g Nugget Hops Pellet 14 Boil 60 min 35.4 62.2%
29.47 g Perle29.47 g Perle Hops Pellet 8.2 Boil 30 min 9.7 37.8%
77.89 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
140.80 g Oak chips Flavor Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
3 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 841 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: -151.5 g       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Melbourne Drinking Water
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
50.2 L Strike 71 °C 69 °C 60 min
20 L Fly Sparge 74 °C 74 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.94 L. Suggest reducing initial water volume to 45.06 L and adding 6.54 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.22 L. Suggest reducing strike water volume to 34.18 L and adding 16.82 L sparge/top-off. 51
Strike water volume at mash thickness of 3 L/kg 51
Mash volume with grains 62.2
Grain absorption losses -17
Remaining sparge water volume (equipment estimates 18.5 L) 31
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.6 L) 64.1
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 43 L) 52.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52.1 L) 43
Total: 82  
Equipment Profile Used: System Default
 
Notes

Mash the grains at 156°F (69°C) for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 90 minutes, following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 70°F (21°C). Aerate the wort and pitch the yeast.

Ferment at 70°F (21°C) until the completion of primary fermentation (about 9 days, depending on the temperature). Rack the beer into secondary and add the oak chips. Let the beer age with the wood. Use your palate to decide how long. Oak chips are pretty quick; a week or so can be plenty.

The brew has gone berserk on the fermentation side of thigs with krausen bubbling out through my air lock - never happened before. Beer is tasting OK though.

OG of my brew was 1.080 - well below my target.
Date SG
10/06/21 1.032
13/06/21 1.012
17/06/21 1.012
28/06/21 1.012

Primed with carbonation sugar drops
Bottled on the 28th June 21. Got 50 long necks.

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  • Last Updated: 2021-07-03 23:24 UTC