Dark Damson Ale - Beer Recipe - Brewer's Friend

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Dark Damson Ale

324 calories 28.9 g 0.5 L
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 11 liters (ending kettle volume)
Pre Boil Size: 14.51 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Bryn
Calories: 324 calories (Per 0.5L)
Carbs: 28.9 g (Per 0.5L)
Created: Saturday January 21st 2023
1.070
1.013
7.5%
71.4
32.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 7.1%
3 kg Muntons - Pale Ale Malt3 kg Pale Ale Malt 37 3.5 85.7%
0.25 kg Quaker - GB - Quaker - Rolled Oats0.25 kg GB - Quaker - Rolled Oats 33 2.2 7.1%
3.50 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Target10 g Target Hops Leaf/Whole 11.5 Boil 60 min 23.5 18.2%
10 g Styrian Goldings10 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 11.24 18.2%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 10.11 18.2%
10 g Chinook10 g Chinook Hops Leaf/Whole 13 Boil 60 min 26.56 18.2%
15 g Chinook15 g Chinook Hops Leaf/Whole 13 Dry Hop 5 days 27.3%
55 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Brown Sugar Flavor Primary --
2,000 g Damson juice Flavor Secondary 5 days
5 g Irish Moss Fining Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 54 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.25 L Strike 76 °C 66 °C 60 min
6.5 L Batch Sparge 80 °C -- --
Starting Mash Thickness: 1.25 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.3 L/kg 4.4
Mash volume with grains 6.7
Grain absorption losses -3.5
Remaining sparge water volume 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 14.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 8.6 L) 11
Estimated amount in fermentor 11
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

Strike water initially at at 76C to drop to 68C after adding grain
Last 10 minutes of mashing at 75C
Boil size 14.5l
Add brown sugar at the end of the boil

Fruit juice at between 50-240g/l (to taste) added in a muslin bag after primary fermentation. Allow secondary fermentation of 7-10 days before bottling or transfer to keg.
Hops quite high to balance the added brown sugar and damson juice.

Bottle to 15x330ml plus 12x500ml

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  • Last Updated: 2023-06-05 08:27 UTC