Morning Bell - Beer Recipe - Brewer's Friend

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Morning Bell

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 7.5 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Deep Waters Brewing
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday October 13th 2015
1.053
1.012
5.5%
9.1
4.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb US - Pale 2-Row11.5 lb Pale 2-Row 37 1.8 76.7%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 10%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 5%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt - (late mash tun addition) 27 3.4 1.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.3%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.3 First Wort 60 min 9.1 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 5 min.
2 each Vanilla Bean Flavor Kegging --
6 oz Coffee Flavor Kegging --
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 5 10 50 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike -- 152 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.02 g | 36.1 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 6.98 g | 27.9 qt) 7.5 30  
Estimated amount in fermentor 7.5 30  
Total: 10.63 42.5
Equipment Profile Used: System Default
 
Notes
  • Add phosphoric acid to get pH down to ~5.3
Last Updated and Sharing
 
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  • Last Updated: 2020-12-04 17:18 UTC