Maturity Ale - Beer Recipe - Brewer's Friend

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Maturity Ale

379 calories 35.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 18.4 °P (recipe based estimate)
Efficiency: 68% (brew house)
Source: Sam
Calories: 379 calories (Per 12oz)
Carbs: 35.2 g (Per 12oz)
Created: Sunday October 16th 2016
26.7 °P
6.1 °P
11.8%
91.8
22.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb American - Pale 2-Row2.75 lb Pale 2-Row 37 1.8 67.7%
0.75 lb Dry Malt Extract - Pilsen0.75 lb Dry Malt Extract - Pilsen 42 2 18.5%
3 oz American - Caramel / Crystal 60L3 oz Caramel / Crystal 60L 34 60 4.6%
3 oz Flaked Wheat3 oz Flaked Wheat 34 2 4.6%
2 oz American - Caramel / Crystal 120L2 oz Caramel / Crystal 120L 33 120 3.1%
1 oz American - Roasted Barley1 oz Roasted Barley 33 300 1.5%
65 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade (NZ)0.5 oz Cascade (NZ) Hops Pellet 9.1 Boil 90 min 73.41 52.6%
0.20 oz Cascade (NZ)0.2 oz Cascade (NZ) Hops Pellet 9.1 Boil 20 min 16.63 21.1%
0.25 oz Chinook0.25 oz Chinook Hops Pellet 11.1 Boil 1 min 1.8 26.3%
0.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp NaCl Water Agt Mash --
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
San Francisco, CA 2014 Water Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 4 12 9 17 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 158 °F 60 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 1.24 5  
Mash volume with grains 1.51 6  
Grain absorption losses -0.41 -1.7  
Remaining sparge water volume (equipment estimates 2.65 g | 10.6 qt) 0.86 3.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 3.29 g | 13.1 qt) 1.5 6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.11 8.4
Equipment Profile Used: System Default
 
Notes

Starter with 1L water / 10oz Briess Sparkling Amber DME, day before

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  • Last Updated: 2016-10-30 20:17 UTC