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ERA

152 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 150 liters (ending kettle volume)
Pre Boil Size: 155 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Francisco Javier Olivas Quinteros
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday April 21st 2015
1.046
1.012
4.5%
29.6
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg The Swaen - Swaen Ale25 kg Swaen Ale 38 3.5 79.4%
2.50 kg Aromatic Malt2.5 kg Aromatic Malt 35 20 7.9%
2.50 kg The Swaen - GoldSwaen Munich Dark2.5 kg GoldSwaen Munich Dark 35 55 7.9%
1.50 kg The Swaen - Goldswaen light1.5 kg Goldswaen light 35 10 4.8%
31.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Bravo80 g Bravo Hops Pellet 15.5 Boil 60 min 22.06 34.8%
75 g Cascade75 g Cascade Hops Pellet 7 Boil 10 min 3.39 32.6%
75 g Amarillo75 g Amarillo Hops Pellet 8.6 Aroma 10 min 4.16 32.6%
230 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1715 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Chalk CaCO3 - 60gr
Calcium Chloride CaCl2 - 10gr
Epsom Salt MgSO4 - 40gr
Canning Salt NaCl - 3gr
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Infusion -- 69 °C 60 min
Starting Mash Thickness: 3.75 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 156.85 L. Suggest reducing initial water volume to 45.4 L and adding 111.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 138.92 L. Suggest reducing initial water volume to 24.61 L and adding 93.52 L sparge/top-off. 118.1
Strike water volume at mash thickness of 3.8 L/kg 118.1
Mash volume with grains 138.9
Grain absorption losses -31.5
Remaining sparge water volume 69.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 156.9 L) 155
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil volume (equipment estimates 148.2 L) 150
Estimated amount in fermentor 150
Total: 187.4  
Equipment Profile Used: System Default
 
Notes

1:42 - start of heat
4:13 - mash start@73 deg celcius with sparge recirculation
5:15 - mash ends@71 deg celcius
5:18 - transfer to boil starts, flame on during transfer.
6:20 - 11.5 brix - 1.046 og previous boil
7:10 - boil start, first hop addition
8:00 - hops and supermoss in
8:10 - wirlpool and flame off

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  • Last Updated: 2022-01-17 12:03 UTC