Hoptopus - Beer Recipe - Brewer's Friend

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Hoptopus

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 180 min
Batch Size: 26 gallons (fermentor volume)
Pre Boil Size: 33.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fred Klassen
Rating:
5.00 (1 Review)

Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday April 13th 2014
1.050
1.013
4.9%
31.1
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
49 lb United Kingdom - Pale 2-Row49 lb Pale 2-Row 38 2.5 100%
49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz 072701.3 oz 07270 Hops Pellet 17.8 Boil 60 min 18.69 20%
0.50 oz Falconer's Flight 7Cs0.5 oz Falconer's Flight 7Cs Hops Pellet 10.3 Boil 15 min 2.06 7.7%
0.70 oz 072700.7 oz 07270 Hops Pellet 17.8 Boil 15 min 4.99 10.8%
1.70 oz Cascade1.7 oz Cascade Hops Pellet 6.8 Boil 15 min 4.63 26.2%
0.80 oz Cascade0.8 oz Cascade Hops Pellet 6.8 Boil 1 min 0.19 12.3%
1.50 oz Falconer's Flight 7Cs1.5 oz Falconer's Flight 7Cs Hops Pellet 10.3 Boil 1 min 0.54 23.1%
6.50 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 914 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 20 100 60 80 265
Foster's London Well Water
20g Baking Soda (NaCO3)
15g Chalk (CaCO3)
23g Epsom Salt (MgSO4)
6g Gypsum (CaSO4)
15g Canning Salt (NaCl)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.8 gal Strike Infusion -- 148 °F 30 min
Heat Temperature -- 153 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 30.74 gal (122.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 18.74 gal (74.98 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.85 gal (79.38 qt). Suggest reducing strike water volume to 8.08 gal (32.32 qt) and adding 7.85 gal (31.38 qt) sparge/top-off. 15.93 63.7  
Strike water volume at mash thickness of 1.3 qt/lb 15.93 63.7  
Mash volume with grains 19.85 79.4  
Grain absorption losses -6.13 -24.5  
Remaining sparge water volume (equipment estimates 21.19 g | 84.8 qt) 23.95 95.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 30.74 g | 123 qt) 33.5 134  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 26 104  
Going into fermentor 26 104  
Total: 39.88 159.5
Equipment Profile Used: System Default
 
Notes

Using Maris Otter 2-row Pale Ale malt and Gambrinus Canadian 2-row Pale Ale.

Boil for 2.5 hours or until you get a nice amber colour. Otherwise final product will be too light and will look like a cheap lager.

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  • Last Updated: 2015-06-13 15:31 UTC