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New Glarus Fat Squirrel Clone

138 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 90 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 45.6 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jon Grafton
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Wednesday April 12th 2017
1.045
1.011
4.4%
21.8
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 kg German - Pilsner4.9 kg Pilsner 38 1.6 60.3%
0.80 kg American - Carapils (Dextrine Malt)0.8 kg Carapils (Dextrine Malt) 33 1.8 9.9%
0.80 kg American - Munich - Dark 20L0.8 kg Munich - Dark 20L 33 20 9.9%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 9.9%
620 g Flaked Barley620 g Flaked Barley 32 2.2 7.6%
200 g American - Chocolate200 g Chocolate 29 350 2.5%
8.12 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Tettnanger80 g Tettnanger Hops Pellet 4.5 First Wort 0 min 16.32 61.5%
50 g Saaz50 g Saaz Hops Pellet 4 Boil 10 min 5.43 38.5%
130 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: Std (5 Oz.)      
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.2 L. Suggest reducing initial water volume to 45.4 L and adding 1.8 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 29.6
Mash volume with grains 35
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 26.6 L) 25
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.2 L) 45.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 38
Going into fermentor 38
Total: 54.6  
Equipment Profile Used: System Default
 
Notes

Mash at 152 F for 60 minutes.
Boil for 90 minutes.
FWH the Magnum
Add the Saaz hops for the last 10 minutes of the boil.

Ferment at 62-65 F for about 10 days then transfer into secondary for 2 weeks.

Bottle or keg with standard amount of priming sugar.

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  • Last Updated: 2017-04-12 23:44 UTC