80’Fils Honey Reef - Beer Recipe - Brewer's Friend

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80’Fils Honey Reef

208 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 70 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Janjal Brewing Co.
Calories: 208 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Saturday November 11th 2017
1.068
1.014
7.5%
24.1
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 40.8%
0.20 kg Flaked Barley0.2 kg Flaked Barley 32 2.2 4.1%
0.20 kg German - Carafa II0.2 kg Carafa II - (late boil kettle addition) 32 425 4.1%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 4.1%
0.20 kg Rolled Oats0.2 kg Rolled Oats 33 2.2 4.1%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 40.8%
0.10 kg Honey0.1 kg Honey - (late boil kettle addition) 42 2 2%
4.90 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Celeia15 g Celeia Hops Pellet 4 First Wort 0 min 11.38 30%
15 g Celeia15 g Celeia Hops Pellet 4 Boil 30 min 7.7 30%
10 g Celeia10 g Celeia Hops Pellet 4 Whirlpool at 95 °C 10 min 2.5 20%
10 g Celeia10 g Celeia Hops Pellet 4 Whirlpool at 95 °C 10 min 2.5 20%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 266 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Speise       Amount: 1       CO2 Level: 2.5 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.6
Mash volume with grains 12.8
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 18.9 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.8 L) 23
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 16
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

Dilute from 1068 to 1055 by adding 4L of boiled off water into the fermenter. Pitching yeast should mean: 1L of Starter with OG 1040.

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  • Last Updated: 2018-03-25 17:31 UTC