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177.66 calories 17.33 g
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.41 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: (Per )
Carbs: (Per )
Created Saturday September 29th 2018
1.054
1.012
5.45%
20.68
8.96
5.48
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Maris Otter4.5 lb Maris Otter 36 2 42.9%
5 lb White Wheat5 lb White Wheat 40 2 47.6%
1 lb CaraMunich1 lb CaraMunich 33 56 9.5%
10.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 60 min 12.07 60%
0.50 oz Galena0.5 oz Galena Hops Pellet 13.3 Boil 10 min 8.62 40%
1.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Protein Rest Infusion 122 °F 35 min
Saccharification Rest Infusion 147 °F 20 min
Saccharification Rest Infusion 158 °F 20 min
Dual Batch Sparge Infusion 170 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Cinnamon Stick Spice Boil 0 min.
0.50 each Nutmeg Spice Boil 0 min.
0.50 oz All Spice Spice Boil 0 min.
0.50 oz Ginger Spice Boil 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.61 34.4  
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Remaining sparge water volume 4.67 18.7  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.05 28.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.05 -0.2  
Amount going into fermentor 5.5 22  
Total: 8.61 34.4
 
Notes

Pitching a second generation Yeast culture from my last batch of an English Brown. Also doing a double decoction Mash

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  • Public: Yup, Shared
  • Last Updated: 2018-12-02 21:41 UTC