Maris Otter Fur Coat - Beer Recipe - Brewer's Friend

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Maris Otter Fur Coat

148 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Lee Hancox
Calories: 148 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday August 6th 2016
1.048
1.013
4.7%
29.1
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 73.2%
0.30 kg Gladfield Biscuit Malt0.3 kg Gladfield Biscuit Malt 34 25 7.3%
0.20 kg German - Carafa I0.2 kg Carafa I 32 340 4.9%
0.50 kg Gladfield Wheat0.5 kg Gladfield Wheat 37 2.1 12.2%
0.10 kg American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt) 33 1.8 2.4%
4.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.4 Boil 60 min 16.44 33.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.4 Aroma 5 min 3.28 33.3%
20 g Melba20 g Melba Hops Pellet 10.3 Whirlpool at 80 °C 20 min 9.36 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each irish moss Fining Boil 15 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
1 tsp Gypsum
.5 tsp epsom salt
.5 Cal chlo
2 tsp chalk
.4 tsp baking soda
Should be 5.61 - 4ml lactic to 5.4 but test first.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Decoction -- 68 °C 60 min
Decoction -- 76 °C 10 min
18 L Sparge -- 17 °C 20 min
Starting Mash Thickness: 3.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.9 L/kg 12.9
Mash volume with grains 15
Grain absorption losses -3.3
Remaining sparge water volume 18.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 22
Total: 31.6  
Equipment Profile Used: System Default
"Maris Otter Fur Coat" Northern English Brown beer recipe by Lee Hancox. All Grain, ABV 4.67%, IBU 29.08, SRM 16.55, Fermentables: (Maris Otter Pale, Gladfield Biscuit Malt, Carafa I, Gladfield Wheat, Carapils (Dextrine Malt)) Hops: (East Kent Goldings, Melba) Other: (irish moss)
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  • Public: Yup, Shared
  • Last Updated: 2016-08-12 08:21 UTC