Scratch Ebulon - Beer Recipe - Brewer's Friend

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Scratch Ebulon

300 calories 29.2 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 120 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.9 liters
Post Boil Size: 21.9 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 300 calories (Per 330ml)
Carbs: 29.2 g (Per 330ml)
Created: Tuesday November 9th 2021
1.097
1.022
9.9%
41.8
7.2
5.5
368.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.16 kg NO - Fairytale ALE malt8.16 kg Fairytale ALE malt $ 41.44 / kg
$ 338.15 		38.5 3.18 94.7%
0.46 kg Cane Sugar0.46 kg Cane Sugar - (late boil kettle addition) $ 15.00 / kg
$ 6.90 		46 0 5.3%
8.62 kg / $ 345.05
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops $ 0.59 / g
$ 23.60 		Pellet 11 Boil 60 min 41.8 100%
40 g / $ 23.60
 
Other Ingredients
Amount Name Cost Type Use Time
2.72 kg elderberries Herb Boil 20 min.
1 tsp Gypsum Water Agt Mash --
5 g Calcium Chloride (dihydrate) Water Agt Mash --
5 g Lactic acid Water Agt Mash --
40 g Oak Cubes Medium Toast Flavor Secondary 5 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion 64 °C 64 °C 60 min
Temperature 72 °C 72 °C 15 min
13 L Batch Sparge 76 °C 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 42.3 L) 37
Mash volume with grains (equipment estimates 47.7 L) 42.3
Grain absorption losses -8.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.2 L) 27.9
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.9
Top off amount 0.1
Volume into fermentor 22
Total: 37  
Equipment Profile Used: System Default
 
Notes

Homebrewers almanac p 83
OG 1,095-1,105
FG 1,025
IBU 42

They say ferment at 18 degrees five days, then rise to 20. I wil start at 14/15 in my basement

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  • Public: Yup, Shared
  • Last Updated: 2021-12-11 21:15 UTC