Summer Ale - Beer Recipe - Brewer's Friend

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Summer Ale

118 calories 11.1 g 330 ml
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Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.1 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 118 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Thursday December 7th 2017
1.039
1.008
4.0%
27.7
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 kg Joe White Pilsner1.75 kg Joe White Pilsner 37 2 48.6%
1.75 kg United Kingdom - Maris Otter Pale1.75 kg Maris Otter Pale 38 3.75 48.6%
100 g United Kingdom - Crystal 50L100 g Crystal 50L 34 50 2.8%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Super Pride10 g Super Pride Hops Pellet 13.9 First Wort 0 min 22.14 32.3%
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5 Boil 10 min 5.51 67.7%
31 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.4 L) 31.6
Mash volume with grains (equipment estimates 33.7 L) 34
Grain absorption losses -3.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 27.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Volume into fermentor 21
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

This is actually more an Australian Sparkling Ale, but I like to keep the alcohol a bit lower as I tend to drink in volume in the heat, especially when doing lawns, garden, barbecue or otherwise working outdoors.

Ferment at 20C for a beer that is very drinkable after about a week (4 days ferment, 2 cold crash, force carbonate to 2.5 volumes.)

Ferment at 14C for a lager-like beer, but it will take twice as long, especially if you include a diacetyl rest (smell it - I don't think it's needed with Notty and Joe White/Marris Otter.)

I use Pilsen water profile as it simply involves boiling the local water and adding 1g chalk and 5ml lactic acid. Quite neutral, but Notty is fine with it.

Oh, and ignore the reported DP - Brewers Friend stuffs up on custom ingredients and they refuse to acknowledge it.

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  • Last Updated: 2018-02-03 02:32 UTC