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Mosaic Men #1

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 30 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Friday November 15th 2024
1.046
1.011
4.5%
43.8
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 66.7%
500 g Munich - Light 10L500 g Munich - Light 10L 33 10 11.1%
1 kg United Kingdom - Golden Promise1 kg Golden Promise 37 3 22.2%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer - Mosaic15 g Mosaic Hops Leaf/Whole 11.2 Boil 45 min 17.4 20%
30 g Northern Brewer - Mosaic30 g Mosaic Hops Leaf/Whole 11.2 Boil 15 min 18.81 40%
30 g Northern Brewer - Mosaic30 g Mosaic Hops Leaf/Whole 11.2 Boil 5 min 7.56 40%
75 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 67 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 15.2 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 28.4
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Added cold water to make up the volume at the end of the brew.

Squeezed the hops out in the mesh container - loads of hoppy goodness flavour - try a cafatiere to enhance the effect next time.

Used a cooling coil. Could have also let the beer cool a bit more in the boiler and let the trub fully settle at the bottom of the boiler.

Let the very first bit of the boiler into a jug before transporting to the F.V. That was just silt. Good move.

Letting it cool overnight before pitching the yeast + more yeast nutrient. Pretty cold as its November.

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  • Last Updated: 2024-11-16 17:29 UTC