Fatboy Honey - Beer Recipe - Brewer's Friend

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Fatboy Honey

171 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Alternative Sugar Beer
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fatboy
Calories: 171 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Wednesday July 24th 2019
1.057
1.004
7.0%
22.7
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Bestmalz - Pale Ale2.1 kg Pale Ale 37 2.81 80.8%
0.50 kg Honey0.5 kg Honey - (late boil kettle addition) 42 2 19.2%
2.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Cascade12 g Cascade Hops Pellet 7 Boil 60 min 22.69 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Citric acid Water Agt Mash --
4 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash ph: 5.5/6
Boil ph: 5.2/5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Infusion -- 68 °C 70 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 8.4
Mash volume with grains 9.8
Grain absorption losses -2.1
Remaining sparge water volume (equipment estimates 11 L) 8.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.4 L) 14
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 17  
Equipment Profile Used: System Default
 
Notes

Brew a light wort at OG:1.035/1.040.
At 4th day of fermentation pasteurize the honey heating it up to 65/70°C for 30 minutes. Let it cool down a little and chuck it into the fermenter...
Let it ferment and mature for another 14 days
Bottle or keg...
And enjoy!!

Ps: with this honey addition (during fermentation) we want to enhance the flavor and smell of the honey in beer.

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  • Last Updated: 2019-08-12 19:28 UTC