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Honey Ale (Butty Bach clone) Beer 26a

161 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 32 liters (ending kettle volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Mig
Calories: 161 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Sunday March 8th 2015
1.052
1.017
4.5%
34.3
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 72.6%
1 kg Honey1 kg Honey 42 2 16.1%
300 g United Kingdom - Cara Malt300 g Cara Malt 35 17.5 4.8%
200 g United Kingdom - Wheat200 g Wheat 37 2 3.2%
200 g United Kingdom - Wheat200 g Wheat 37 2 3.2%
6,200 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 4.5 Boil 60 min 6.87 5.6%
20 g Challenger20 g Challenger Hops Leaf/Whole 7.36 Boil 60 min 11.23 5.6%
20 g Challenger20 g Challenger Hops Leaf/Whole 7.36 Boil 15 min 5.57 5.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 4.5 Boil 15 min 3.41 5.6%
40 g Challenger40 g Challenger Hops Leaf/Whole 7.36 Boil 5 min 4.48 11.1%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 4.5 Boil 5 min 2.74 11.1%
50 g Challenger50 g Challenger Hops Leaf/Whole 7.36 Boil 0 min 13.9%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 4.5 Boil 0 min 13.9%
50 g Challenger50 g Challenger Hops Pellet 7.36 Dry Hop 7 days 13.9%
50 g Fuggles50 g Fuggles Hops Pellet 3.9 Dry Hop 7 days 13.9%
360 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g protofloc Fining Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 309 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 150       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 69 °C 60 min
25 L mash out Infusion -- 75 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 18.2
Mash volume with grains 21.6
Grain absorption losses -5.2
Remaining sparge water volume 25.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 39 L) 38
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil volume (equipment estimates 31 L) 32
Estimated amount in fermentor 32
Total: 43.5  
Equipment Profile Used: System Default
 
Notes

Honey added 5 days after start of fermentation. Efffeciency may be higher with honey so expected OG will have to be guessed (Honey added later)


Original recipe OG = 1041

            FG  = 1014<br />
            ABV = 3.63%<br />
            SRM = 6-7<br />


After Honey OG = 1052

            FG  = 1017<br />
            ABV = 4.54%
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  • Last Updated: 2016-03-19 19:06 UTC