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BSA

239 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 70 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Wednesday June 8th 2016
1.072
1.018
7.5%
52.7
16.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Briess Brewers Malt11 lb Briess Brewers Malt 37 1.8 61.1%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 16.7%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.6%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 5.6%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 5.6%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 2.8%
0.50 lb Briess - Briess Extra Special Malt0.5 lb Briess Extra Special Malt 33 130 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 First Wort 0 min 13.94 16.7%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 23.68 16.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.6 Boil 20 min 9.45 16.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.6 Boil 10 min 5.66 16.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.6 Boil 0 min 16.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
25 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Water Additions 12 gallons
Calcium Sulfate Dihydrate 2.90
Magnesium Sulphate 1.75
Sodium Chloride 1.40
Calcium chloride 3.30
Magnesium Chloride 0.50
Calcium Carbonate 15.00
Sodium Bicarbonate 3.80
Calcium Hydroxide
Sodium Hydroxide
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Dough In Temperature -- 120 °F 20 min
1.5 gal Infusion -- 140 °F 20 min
4 gal Infusion -- 154 °F 60 min
4 gal Fly Sparge -- 170 °F 45 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 6.56 26.3  
Mash volume with grains 7.96 31.9  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 4.33 17.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 8.44 g | 33.8 qt) 8.5 34  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.89 43.6
Equipment Profile Used: System Default
"BSA" British Strong Ale beer recipe by John F McGuire. All Grain, ABV 7.51%, IBU 52.73, SRM 16.25, Fermentables: (Briess Brewers Malt, Golden Promise, Caramel / Crystal 60L, Munich - Light 10L, Red Wheat, Caramel / Crystal 90L, Briess Extra Special Malt) Hops: (Challenger, East Kent Goldings, Mosaic) Other: (Irish Moss, Yeast Nutrient)
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  • Last Updated: 2017-12-07 20:29 UTC