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Winpenny’s Nuts

254 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dutchie Marsh Kings
Calories: 254 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Thursday October 24th 2019
1.083
1.013
9.3%
45.9
7.1
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Belgian - Pilsner7 kg Pilsner 37 1.6 60.9%
1 kg United Kingdom - Cara Malt1 kg Cara Malt 35 17.5 8.7%
1.20 kg Belgian Candi Sugar - Clear/Blond (0L)1.2 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10.4%
0.20 kg Dry Malt Extract - Dark0.2 kg Dry Malt Extract - Dark 44 30 1.7%
2.10 kg Marsh Lane - Chestnuts2.1 kg Chestnuts 15 0 18.3%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Styrian Goldings (3.0)75 g Styrian Goldings (3.0) Hops Leaf/Whole 5.5 Boil 60 min 29.77 42.9%
35 g Saaz (3.1)35 g Saaz (3.1) Hops Leaf/Whole 3.5 Boil 60 min 8.84 20%
25 g Styrian Goldings (3.0)25 g Styrian Goldings (3.0) Hops Leaf/Whole 5.5 Boil 10 min 3.6 14.3%
40 g Saaz (3.0)40 g Saaz (3.0) Hops Leaf/Whole 3.5 Boil 10 min 3.66 22.9%
175 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 316.6 g       Temp: 20 °C       CO2 Level: 3.5 g/l
 
Target Water Profile
Pakefield
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
170 0 0 73 147 425
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion 55 °C 55 °C 10 min
Infusion 63 °C 63 °C 60 min
Infusion 72 °C 72 °C 20 min
Infusion 78 °C 78 °C 1 min
28 L Sparge 80 °C -- --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 35.4
Mash volume with grains (equipment estimates 40 L) 42
Grain absorption losses -10.1
Remaining sparge water volume (equipment estimates 9.3 L) 12.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 33.8 L) 37
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 28
Top off amount 2
Going into fermentor 30
Total: 47.9  
Equipment Profile Used: System Default
 
Notes

Nov 16: 29 ltr @ 1084
Filtering difficult. Clogged with fines of chestnuts. Chestnuts were fronzen after harvest which might have impacted structure chestnuts. Looks like there is large amount of particulates in wort.
1014 @ Nov 27
Transferred into 2 glass 15L carboys. FG stable at 1014
Bottled Dec 23: 5g/L. With BE256 yeast. Clear and transparant. 86 bottles of 33 cL.

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  • Last Updated: 2020-02-16 16:49 UTC