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Fat Fig Ale

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.91 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel T
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday September 2nd 2023
1.054
1.015
5.1%
26.7
17.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Carolina Malt House - Carolina Gold2 lb Carolina Gold 37 2.7 33.4%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 33.4%
6 oz Mecca Grade - Opal 446 oz Opal 44 36 45 6.3%
3 oz American - Chocolate3 oz American - Chocolate 29 350 3.1%
1.42 lb Figs (dried)1.42 lb Figs (dried) - (late boil kettle addition) 29.95 0 23.7%
5.98 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.6 Boil 45 min 19.16 50%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.6 Boil 10 min 7.57 50%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Yeast Nutrient Other Boil 5 min.
0.50 each Whirlfloc Fining Boil 5 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
10 g Ginger root Spice Whirlpool 10 min.
0.30 each Campden Tablet Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.1 qt Strike 160 °F 152 °F 60 min
7.4 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2 8  
Mash volume with grains 2.36 9.4  
Grain absorption losses -0.57 -2.3  
Remaining sparge water volume (equipment estimates 3.23 g | 12.9 qt) 2.73 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.41 g | 17.6 qt) 3.91 15.6  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.73 18.9
Equipment Profile Used: System Default
 
Notes

Reserved 1 quart of wort and mixed with 1.42 pounds of dried figs and let simmer then pureed and heated a little bit more. Will save fig puree and put in fermenter after a couple days of fermentation.
10 grams of ginger at flameout and let steep for 10 minutes

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  • Last Updated: 2023-09-12 12:58 UTC