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Harvey's Clone Tweak 3

167 calories 16.1 g 12 oz
Beer Stats
Method: Partial Mash
Style: Best Bitter
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 26.2 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created Wednesday August 18th 2021
1.051
1.011
5.2%
33.4
5.8
5.5
45.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg United Kingdom - Maris Otter Pale3.2 kg Maris Otter Pale 4.85 / kg
15.52
38 3.75 73.6%
0.25 kg Joe White - Caramalt0.25 kg Caramalt 6.89 / kg
1.72
34.5 21.17 5.7%
0.40 kg Dry Malt Extract - Light0.4 kg Dry Malt Extract - Light - (late boil kettle addition) 15.20 / kg
6.08
42 4 9.2%
0.10 kg Gladfield - Dextrose0.1 kg Dextrose - (late boil kettle addition) 2.90 / kg
0.29
46 0 2.3%
0.20 kg Gladfield - Maltodextrin0.2 kg Maltodextrin - (late boil kettle addition) 3.50 / kg
0.70
34.5 3 4.6%
0.20 kg Corn Malt - GB - Corn Malt - Flaked Torrefied Maize0.2 kg GB - Corn Malt - Flaked Torrefied Maize 6.27 / kg
1.25
36.8 0.66 4.6%
4.35 kg / 25.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Progress25 g Progress Hops 0.09 / g
2.20
Pellet 5.2 Boil at 100 °C 60 min 16.62 33.3%
20 g Bramling Cross20 g Bramling Cross Hops 0.11 / g
2.20
Pellet 6.7 Boil at 100 °C 30 min 13.17 26.7%
15 g East Kent Goldings15 g East Kent Goldings Hops 0.11 / g
1.65
Pellet 5 Boil at 100 °C 5 min 1.91 20%
15 g Fuggles15 g Fuggles Hops 0.11 / g
1.65
Pellet 4.4 Boil at 100 °C 5 min 1.68 20%
75 g / 7.70
 
Mash Guidelines
Amount Description Type Temp Time
10.5 L Infusion 66 °C 60 min
11 L Sparge 75 °C 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.80 g Calcium Chloride (dihydrate) 0.12 / g
0.34
Water Agt Mash 1 hr.
2.60 g Gypsum 0.01 / g
0.03
Water Agt Mash 1 hr.
0.36
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
22 Grams
Cost:
0.52 / g
11.40
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 215 B cells required
11.40 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 220 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1.4g of Baking Soda is added to fermenter volume after boil to balance fermentation water profile. This increases Na+ to 22.2 and HCO3- to 96.57 post mash.
The profile above is correct but the link below does NOT show actual water calculations. I just can't find a way to link my actual calc log.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle 26.2
Grain absorption losses (steep / mash) -3.5
Starting boil volume 22.7
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses -0.4
Post boil volume 17.2
Fermenter Volume 17.2
Top off amount 5.5
Target batch size 22.7
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Priming method adds 550ml to fermenter volume and increases alcohol content to 5.7%.
Cost is in Australian dollars (AUD).

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  • Last Updated: 2021-09-03 06:10 UTC