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Black Sheep Ale

145 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Thursday January 27th 2022
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1.047
1.014
4.3%
37.1
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5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg United Kingdom - Maris Otter Pale4.8 kg Maris Otter Pale 38 3.75 87.4%
300 g United Kingdom - Crystal 50L300 g Crystal 50L 34 50 5.5%
45 g Thomas Fawcett - Black Malt45 g Black Malt 32 545 0.8%
150 g German - Carapils150 g German - Carapils 35 1.3 2.7%
200 g Flaked Barley200 g Flaked Barley 32 2.2 3.6%
5,495 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Challenger18 g Challenger Hops Pellet 5 Boil 60 min 10.18 18.4%
20 g Progress20 g Progress Hops Pellet 5.19 Boil 60 min 11.74 20.4%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 60 min 10.18 20.4%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5.13 Boil 6 min 4.95 40.8%
98 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
16 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Malty Full Bodied
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
160 10 50 180 130 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L -- -- --
4 L Sparge -- -- --
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 33
Mash volume with grains 36.6
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 3.6 L) 3.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 24 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 24
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Brew day 31/01/22
filled up to 30l with raw water, added 1 x campden tablet and 16ml of AMS
Checked alkalinity after 6 hours and it was 80ppm
Added another 4ml AMS and 9l Ashbeck bottled water
Pre boil gravity 1.040
Added 150g brewing sugar at start of boil with a little boiled brown sugar syrup
24l in the fermenter @1.049

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  • Last Updated: 2022-01-31 17:56 UTC