Rude Mayan - Beer Recipe - Brewer's Friend

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Rude Mayan

210 calories 23.3 g 12 oz
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Friday September 11th 2015
1.063
1.018
5.9%
19.8
20.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 88.4%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.7%
0.33 lb American - Chocolate0.33 lb Chocolate 29 350 2.4%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.7%
13.58 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 50 min 14.36 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 5.47 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Herb Boil 10 min.
5 oz Ruta Maya Coffee Flavor Secondary --
6 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3.7 oz       CO2 Level: 2.0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Baseline: Distilled Water
Gypsum-3/4 tsp
Calcium Chloride- 1 tsp
Calcium Carbonate- 1.5 tsp
Baking Soda- 3/4 tsp

Record I.D. 445JBTC
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt Infusion -- 153 °F 60 min
18 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.24 17  
Mash volume with grains 5.33 21.3  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 4.78 g | 19.1 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.45 33.8
Equipment Profile Used: System Default
 
Notes

1L Starter

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  • Last Updated: 2022-10-30 19:12 UTC