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Devon White Ale

165 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Smashface
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Saturday January 23rd 2016
1.054
1.012
5.5%
20.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Pale 2-Row2.5 kg Pale 2-Row 38 2.5 62.5%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 25%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 12.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Leaf/Whole 6 Boil 60 min 15.86 40%
30 g Northern Brewer30 g Northern Brewer Hops Leaf/Whole 6 Boil 5 min 4.74 60%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Yarrow Herb Mash 90 min.
10 g Bog Myrtle Herb Mash 90 min.
10 g Mugwort Herb Mash 90 min.
1 each Servomyces Other Boil 5 min.
150 ml Meadowsweet tea Herb Secondary 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2.0 Volumes
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.4 L) 27.9
Mash volume with grains (equipment estimates 32 L) 30.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.5 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18.5
Volume into fermentor 18.5
Total: 27.9  
Equipment Profile Used: System Default
 
Notes

Mash in with gruit herb mixture (first wort gruit).

Split batch: Make up sourdough starter with 60g of flour and 2 egg whites to form paste. Leave by window for 12 hours.Take off 2 liters of the unhopped gruit wort and mix with the egg+flour starter.

The remainder of the batch to be boiled and hopped. May add crushed coriander seeds to secondary depending on flavor balance.

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  • Last Updated: 2016-03-03 22:13 UTC