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NoAle

216 calories 23.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 216 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Tuesday December 6th 2022
1.065
1.018
6.1%
25.1
17.6
5.7
17.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Muntons - Maris Otter10 lb Maris Otter $ 1.74 / lb
$ 17.40 		38 2.3 81.6%
0.50 lb Simpsons - Crystal Light 0.5 lb Crystal Light 33.1 38.03 4.1%
0.25 lb Crisp Malting - Chocolate Malt0.25 lb Chocolate Malt 32.66 450 2%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 8.2%
0.50 lb Northern Brewer - Wildflower Honey0.5 lb Wildflower Honey 42 2 4.1%
12.25 lbs / $ 17.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.3 Boil 60 min 16.72 28.6%
2.50 oz BSG - East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 5.3 Boil 5 min 8.33 71.4%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Cloves Spice Boil 5 min.
5 g Coriander Seed Spice Boil 5 min.
5 g Allspice Spice Boil 5 min.
5 each Cinnamon Stick Spice Boil 5 min.
1 each Nutmeg Spice Boil 5 min.
1 each Orange Zest Spice Boil 5 min.
7 ml Pure Vanilla Extract Flavor Kegging 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
95 6 18 127 81 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Mash In Infusion 163 °F 155 °F 60 min
30 qt Mash Out Temperature 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.6 g | 34.4 qt) 8.47 33.9  
Mash volume with grains (equipment estimates 9.46 g | 37.8 qt) 9.33 37.3  
Grain absorption losses -1.34 -5.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

That is a Whole Nutmeg that was ground on a zester and this is also a whole navel orange zest. It was also suggested you might use Voss Kveik and gain some additional orange notes. You're shooting for 25 IBUs - so adjust hop AAs to achieve that.

Salt adjustments to distilled water:
3 gm Gypsum
2 gm Epsom salt
8 gm Calcium Chloride
2 gm Baking Soda

See TheApartmentBrewer make this beer : https://www.youtube.com/watch?v=W8DIWdSh6UE

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  • Last Updated: 2022-12-06 02:18 UTC