New Glarus Fat Squirrel Clone - Beer Recipe - Brewer's Friend

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New Glarus Fat Squirrel Clone

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jon Grafton
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday January 27th 2012
1.046
1.010
4.6%
22.8
12.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 60%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 10%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 10%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10%
12 oz Flaked Barley12 oz Flaked Barley 32 2.2 7.5%
4 oz American - Chocolate4 oz Chocolate 29 350 2.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 14 First Wort 0 min 17 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 4 Boil 10 min 5.82 66.7%
1.50 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: Std (5 Oz.)      
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Mash at 152 F for 60 minutes.
Boil for 90 minutes.
FWH the Magnum
Add the Saaz hops for the last 10 minutes of the boil.

Ferment at 62-65 F for about 10 days then transfer into secondary for 2 weeks.

Bottle or keg with standard amount of priming sugar.

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  • Last Updated: 2015-02-04 21:37 UTC