shipy6ard ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

shipy6ard ale

316 calories 29.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 316 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Thursday June 10th 2021
1.095
1.020
9.9%
49.3
37.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row - Toasted18 lb Pale 2-Row - Toasted 33 30 85.7%
1 lb Finland - Crystal Malt 501 lb Crystal Malt 50 35 19 4.8%
2 lb United Kingdom - Cara Malt2 lb Cara Malt 35 17.5 9.5%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Valley Hops - Willamette3 oz Willamette Hops Pellet 5 Boil 60 min 38.66 46.2%
1.50 oz Yakima Valley Hops - Willamette1.5 oz Willamette Hops Leaf/Whole 5 Boil 20 min 10.64 23.1%
2 oz Barth-Haas - Tettnang Tettnanger2 oz Tettnang Tettnanger Hops Leaf/Whole 4.5 Aroma 0 min 30.8%
6.50 oz / $ 0.00
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
6 gal Batch Sparge 148 °F 148 °F 60 min
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.19 36.8  
Mash volume with grains 10.87 43.5  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 0.93 g | 3.7 qt) 1.19 4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 10.38 41.5
Equipment Profile Used: System Default
"shipy6ard ale" No Profile Selected beer recipe by Anonymous. All Grain, ABV 9.92%, IBU 49.31, SRM 37.03, Fermentables: (Pale 2-Row - Toasted, Crystal Malt 50, Cara Malt) Hops: (Willamette, Tettnang Tettnanger)
Last Updated and Sharing
 
163
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-10 20:40 UTC