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4.2% Filibuster v3

132 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 105 liters (fermentor volume)
Pre Boil Size: 113.69 liters
Post Boil Size: 107.62 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Mutineers Brewery
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Thursday May 4th 2023
1.043
1.011
4.3%
25.7
8.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.39 kg Crisp Malting - Vienna Malt10.39 kg Vienna Malt 36.8 3.3 59.6%
2.90 kg Crisp Malting - Munich Malt2.9 kg Munich Malt 37 10 16.6%
1 kg Crisp Malting - Crystal Light - 45L1 kg Crystal Light - 45L 33.1 45 5.7%
1.32 kg Crisp Malting - Extra Pale Maris Otter1.32 kg Extra Pale Maris Otter 37.5 2 7.6%
0.50 kg Crisp Malting - Crystal Dark - 77L0.5 kg Crystal Dark - 77L 33.1 77 2.9%
1.32 kg Crisp Malting - Wheat Malt1.32 kg Wheat Malt 38.87 2 7.6%
17.43 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Amarillo100 g Amarillo Hops Pellet 6.4 Boil at 100 °C 60 min 16.78 38.6%
20 g Willamette20 g Willamette Hops Pellet 5.8 Boil at 100 °C 30 min 2.34 7.7%
20 g Willamette20 g Willamette Hops Pellet 5.8 Boil at 100 °C 20 min 1.84 7.7%
20 g Willamette20 g Willamette Hops Pellet 5.8 Boil at 100 °C 15 min 1.51 7.7%
30 g Amarillo30 g Amarillo Hops Pellet 6.4 Boil at 100 °C 10 min 1.83 11.6%
12 g Irish Moss12 g Irish Moss Hops Extract 0 Boil 15 min 4.6%
12 g Brew Brite12 g Brew Brite Hops Extract 0 Boil 10 min 4.6%
45 g Willamette45 g Willamette Hops Pellet 5.8 Boil 5 min 1.36 17.4%
259 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
35 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 394 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 3 44 73.1 87.8 181
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike 65 °C 60 °C 20 min
40 L Decoction 80 °C 72 °C 30 min
50 L Sparge 80 °C 75 °C 20 min
Starting Mash Thickness: 2.75 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 112 L. Suggest reducing initial water volume to 45.4 L and adding 66.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 59.44 L. Suggest reducing strike water volume to 33.9 L and adding 14.04 L sparge/top-off. 47.9
Strike water volume at mash thickness of 2.8 L/kg 47.9
Mash volume with grains 59.4
Grain absorption losses -17.4
Remaining sparge water volume (equipment estimates 82.4 L) 84.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 112 L) 113.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume (equipment estimates 105 L) 107.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 107.6 L) 105
Total: 132  
Equipment Profile Used: System Default
 
Notes

for initial water from HLT, (80L for both the strike & Decoction water) add 50ml AMS, and Campden.


Top up decocted mash with the heated strike water (85degC) to make 80L liquid in Mash half way through decoction stage.

Ferment at 20degC, cold crash to 6degC once fermentation ends (usually after 5 days).

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  • Last Updated: 2023-12-11 12:33 UTC