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Simon Keens' Wedding Beer adaptation

138 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 9.6 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Simon's father / Dino Rossi
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday March 3rd 2019
11.2 °P
3.1 °P
4.3%
39.1
27.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 8.51 88.2%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 4.37 2%
0.10 kg Belgian Candi Sugar - Dark (275L)0.1 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 732.36 2%
0.20 kg German - CaraAroma0.2 kg CaraAroma 34 345.42 3.9%
0.10 kg German - Carapils0.1 kg Carapils 35 1.97 2%
0.10 kg Rice Hulls0.1 kg Rice Hulls 0 2%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Minstrel8 g Minstrel Hops Pellet 4.9 Boil 90 min 5.44 11.4%
12 g Minstrel12 g Minstrel Hops Pellet 4.9 Boil 15 min 2.1 17.1%
15 g Galaxy15 g Galaxy Hops Leaf/Whole 15.6 Whirlpool 0 min 10.18 21.4%
10 g Citra10 g Citra Hops Leaf/Whole 12.3 Whirlpool 0 min 5.35 14.3%
25 g Mosaic25 g Mosaic Hops Leaf/Whole 14.7 Whirlpool 0 min 15.98 35.7%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
4.50 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.77 ml Lactic acid Water Agt Mash 1 hr.
3.44 ml Lactic acid Water Agt Sparge 1 hr.
1 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L beta/alpha rest Temperature -- 69 °C 60 min
mashout Temperature -- 76 °C 10 min
13.5 L sparge Sparge -- 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.5
Mash volume with grains 20.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.2 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 26
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 23
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Adapted from this recipe of Simon's father...

From: Simon Keens <simonkeens@gmail.com>
Date: 17 February 2019 at 16:06:45 CET
To: info@grain.ch
Subject: VKW beer recipe

This recipe means nothing to me, but I'm looking for someone to brew some for me in Switzerland. I hope the values/amounts/times etc. have sufficient detail, but I'm not sure what's required...

Thanks!
Simon

Ingredients to make 50 litres @ approx 3.8 - 4%
Pale Malt (Maris Otter or similar) EBC 5 8kg
Crytal Malt, Extra dark EBC 340 600gms
Caragold Malt EBC 12 400gms
Sugar Invert No 4 (black treacle) EBC 600 200gms
Flaked oats 60gms
Minstrel Hops Alpha 4.88% 20gms for 90 minutes
Minstrel Hops Alpha 4.88% 40gms for 15 minutes
Galaxy hops Alpha 13.6% 40gms for 15 minutes
Citra hops Alpha 14.6% 30gms at end of boil/flameout.
Mosaic hops Alpha 13.1% 76gms at end of boil/flameout.
Mash grains in 23L treated water at 69C start for 60 minutes.
During mash make yeast starter (1L boiled H2O, 1/2 tspn sugar, 1/4 tspn yeast nutrient and 1 sachet Safale SO4 yeast)
Sparge mash at 71C to create about 52L of wort.
Bring to boil and add 90 minute hops.
At 75 minutes add 15 min hops and protofloc or similar.
At 90 minutes turn off the boil and add the flameout hops.
Cool to 25C and then rack into FV.
Add yeast starter
Ferment at 18C
Should produce approx 50 L at 3.8 - 4%

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  • Last Updated: 2019-04-29 08:20 UTC