My Funny Clementine - Beer Recipe - Brewer's Friend

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My Funny Clementine

134 calories 12.6 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CT - No Beard Brew Co
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Tuesday January 16th 2018
1.044
1.009
4.6%
40.6
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,130 g United Kingdom - Golden Promise3130 g Golden Promise 37 3 81.6%
475 g United Kingdom - Wheat475 g Wheat 37 2 12.4%
200 g United Kingdom - Crystal 30L200 g Crystal 30L 34 30 5.2%
30 g Tangerine30 g Tangerine - (late boil kettle addition) 2.95 0 0.8%
3,835 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 18.64 18.8%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 15 min 7.85 18.8%
60 g Amarillo60 g Amarillo Hops Leaf/Whole 8.6 Aroma 5 min 14.09 37.5%
40 g Amarillo40 g Amarillo Hops Leaf/Whole 8.6 Dry Hop 3 days 25%
160 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Carb drop in bottle       Amount: 1 per 330ml bottle      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 65 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31 L) 33.1
Mash volume with grains (equipment estimates 33.5 L) 35.6
Grain absorption losses -3.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.3 L) 28.4
Volume increase from sugar/extract (late additions) 0
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 20
Volume into fermentor 20
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

Ferment for 14 days at 20c.

When fermentation is complete, reduce temp to 14c and add 40g Amarillo & juice and peel (juice boiled and peel soaked for 24hrs in Vodka) to the FV. Leave for 5 days and then packahe.

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  • Last Updated: 2018-01-21 13:03 UTC