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Buzzcrafters Dinner Ale

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Friday June 15th 2018
1.045
1.010
4.5%
36.3
8.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 87.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Pacifica1.25 oz Pacifica Hops Pellet 5.1 First Wort 0 min 27.69 55.6%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.4 Boil 15 min 8.62 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
add 10g gypsum and 3g table salt to the mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 148 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.33 g | 21.3 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

this recipe is an attempt to re-create an 1870's English dinner ale

cooling the fermenter with frozen water bottles
at 4pm, with six bottles in, beer temp was 70 degrees
I added some fresh bottles and switched out two
ideal range for this yeast is 59-68 degrees

for the first five or six days, held the liquid temp to between 62 and 66 degrees. then let it rise to around 68 degrees to finish.

racked on Saturday, June 23 to PET carboy

Saturday, June 30
bottled with 5 oz. corn sugar in 3 cups boiled water
yield: 54 bottles
OG = 1.045
FG = 1.008
ABV = 4.8
pink crowns
pale golden color
Fuggles aroma and spicy note in the finish!

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  • Last Updated: 2019-06-23 10:04 UTC