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Chutt Bugger

61 calories 7.6 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 80% (brew house)
Source: G
No Chill: 15 minute extended hop boil time
Calories: 61 calories (Per 330ml)
Carbs: 7.6 g (Per 330ml)
Created: Saturday March 9th 2019
1.020
1.007
1.8%
9.2
1.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Malteurop - 2 Row1.5 kg 2 Row 34.3 2.15 50%
0.30 kg American - Wheat0.3 kg Wheat 38 1.8 10%
0.60 kg Flaked Corn0.6 kg Flaked Corn 40 0.5 20%
0.60 kg Rice0.6 kg Rice 35.5 1 20%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Chinook28 g Chinook Hops Pellet 13 Mash at 68 °C 60 min 0.2 80%
7 g Columbus7 g Columbus Hops Pellet 15 Boil 30 min 8.98 20%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
7 g Gypsum Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
3 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 4 °C       CO2 Level: 2.52 Volumes
 
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
43 L 43L is correct w/ 30 min boil (remember flaked maize absorbtion vs rice heavy beers) Infusion 72 °C 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9
Mash volume with grains 10.8
Grain absorption losses -3
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 33.9 L) 33
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.9 L) 38
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 36
Going into fermentor 36
Total: 42  
Equipment Profile Used: System Default
 
Notes

Yeast(s):
34/70 in winter to lay down kegs. From single sachet, pull 6L and make RWS. 22c @ ~ 14 - 18 hour lead time. Add nutes

Nottingham fermented in the lows 60s

Lutra otherwise (15 second o2 main batch only)






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  • Last Updated: 2026-07-01 19:09 UTC