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Party Pt. 2

164 calories 16 carbs
Beer Stats
Method: BIAB
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 76% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Wednesday January 23rd 2019
1.050
1.011
5.09%
10.47
15.72
5.54
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 90.1%
9 oz Briess - Ashbourne Mild9 oz Ashbourne Mild 30 5.3 6.3%
4 oz American - Chocolate4 oz Chocolate 29 350 2.8%
1 oz American - Midnight Wheat Malt1 oz Midnight Wheat Malt 33 550 0.7%
8.88 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
5 g Yakima Valley Hops - Pekko5 g Pekko Hops Pellet 14.9 Boil 30 min 10.47 100%
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Already at strike (parti-gyle) Infusion 150 °F 60 min
1 gal Sparge 170 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
2.5 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride Water Agt Mash 1 hr.
1.52 g Gypsum Water Agt Mash 1 hr.
1 ml Phosphoric acid Water Agt Mash 1 hr.
0.65 qt Black Tea Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 7.62 30.5  
Grain absorption losses -1.11 -4.4  
Starting boil volume 6.51 26  
Boil off losses -1.5 -6  
Hops absorption losses -0.01 -0  
Amount going into fermentor 5 20  
Total: 7.62 30.5
 
Notes

Black Tea Procedure:

Acidulate 21 fl oz water with 350 uL of 85% phosphoric acid (pH approx 3), then cold steep 74 g tea for 5 mins. Afterwards, pull tea and add 0.37 g baking soda to raise pH to approx 5. Add at flameout.

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  • Last Updated: 2019-01-28 14:40 UTC