Northants County - Beer Recipe - Brewer's Friend

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Northants County

172 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 41 liters
Post Boil Size: 38 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Thursday February 9th 2023
1.053
1.007
6.1%
40.4
11.5
5.4
25.99
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Bairds - Maris Otter Finest Ale Malt 7 kg Maris Otter Finest Ale Malt £ 1.05 / kg
£ 7.35 		37.7 2.5 80.5%
0.70 kg Bestmalz - BEST Caramel Munich II0.7 kg BEST Caramel Munich II £ 1.27 / kg
£ 0.89 		34.5 45.5 8%
1 kg BB - Dark Brown Muscovado Sugar1 kg Dark Brown Muscovado Sugar - (late boil kettle addition) £ 2.55 / kg
£ 2.55 		40 40 11.5%
8.70 kg / £ 10.79
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northdown25 g Northdown Hops £ 0.05 / g
£ 1.25 		Pellet 8.6 Boil 60 min 15.56 21.4%
30 g Challenger30 g Challenger Hops £ 0.05 / g
£ 1.50 		Pellet 8.5 Boil 60 min 18.46 25.6%
20 g East Kent Goldings20 g East Kent Goldings Hops £ 0.06 / g
£ 1.20 		Pellet 5 Boil 10 min 2.62 17.1%
22 g Bramling Cross22 g Bramling Cross Hops £ 0.05 / g
£ 1.10 		Pellet 6.5 Boil 10 min 3.75 18.8%
20 g East Kent Goldings20 g East Kent Goldings Hops £ 0.06 / g
£ 1.20 		Pellet 5 Boil 0 min 17.1%
117 g / £ 6.25
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash --
43 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
£ 8.95 / each
£ 8.95
Attenuation (custom):
85%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 249 B cells required
£ 8.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Kettering Rd
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99 8 38 133.5 207.2 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 69 °C 67 °C 90 min
18 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 28.1
Mash volume with grains 33.2
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 24.1 L) 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.6 L) 41
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 38
Going into fermentor 38
Total: 49.6  
Equipment Profile Used: System Default
 
Notes

Start fermentation at 18C (3 days) then ramp up to 21C, 2 weeks total. Bottle carb 1.5 volumes CO2.

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  • Last Updated: 2023-11-26 07:49 UTC