JB's Nut Nectar - Beer Recipe - Brewer's Friend

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JB's Nut Nectar

240 calories 23 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 49 liters
Post Boil Size: 43.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Yeasty Boys Brewing
Calories: 240 calories (Per 330ml)
Carbs: 23 g (Per 330ml)
Created: Thursday December 12th 2019
1.078
1.017
8.0%
45.9
18.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg United Kingdom - Maris Otter Pale9 kg Maris Otter Pale 38 3.75 66.7%
1.30 kg Bestmalz - German - Munich1.3 kg German - Munich 37 6.3 9.6%
0.50 kg Thomas Fawcett - United Kingdom - Brown0.5 kg United Kingdom - Brown 32 65 3.7%
0.30 kg American - Caramel / Crystal 15L0.3 kg American - Caramel / Crystal 15L 35 15 2.2%
1 kg American - Caramel / Crystal 60L1 kg American - Caramel / Crystal 60L 34 60 7.4%
0.30 kg Briess - American - Caramel / Crystal 120L0.3 kg American - Caramel / Crystal 120L 33 120 2.2%
0.10 kg Thomas Fawcett - Pale Chocolate0.1 kg Pale Chocolate 32.7 220 0.7%
1 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)1 kg Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 7.4%
13.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g BSG - Centennial60 g Centennial Hops Pellet 9 Boil 60 min 29.85 50%
60 g perle60 g perle Hops Pellet 6.3 Boil 30 min 16.06 50%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Chalk Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
8.60 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirl Floc Fining Boil 15 min.
0.50 oz Hazelnut Extract Flavor Kegging --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.7 L Strike 75 °C 67 °C 60 min
Cast Temperature 74 °C 74 °C 15 min
33 L Sparge -- 80 °C 30 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.9 L. Suggest reducing initial water volume to 44.67 L and adding 2.5 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 32.2
Mash volume with grains 40.4
Grain absorption losses -12.4
Remaining sparge water volume (equipment estimates 28.2 L) 30
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 47.2 L) 49
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 41.6 L) 43.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43.5 L) 41.6
Total: 62.2  
Equipment Profile Used: System Default
"JB's Nut Nectar" American Amber Ale beer recipe by Yeasty Boys Brewing. All Grain, ABV 8%, IBU 45.91, SRM 18.9, Fermentables: (Maris Otter Pale, German - Munich, United Kingdom - Brown, American - Caramel / Crystal 15L, American - Caramel / Crystal 60L, American - Caramel / Crystal 120L, Pale Chocolate, Belgian Candi Syrup - Golden (5L)) Hops: (Centennial, perle) Other: (Calcium Chloride (dihydrate), Chalk, Gypsum, Lactic acid, Whirl Floc, Hazelnut Extract)
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  • Last Updated: 2019-12-19 14:54 UTC