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Madeinead 40l

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 67% (brew house)
Source: M3 Brewery
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Monday December 30th 2019
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Madeinead 45l

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OG: 1.044 FG: 1.011 ABV: 4.3% IBU: 33

1.044
1.011
4.3%
35.4
9.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.65 kg United Kingdom - Maris Otter Pale7.65 kg Maris Otter Pale 38 3.75 92.7%
55 g United Kingdom - Chocolate55 g Chocolate 34 425 0.7%
300 g United Kingdom - Crystal 60L300 g Crystal 60L 34 60 3.6%
250 g Torrified Wheat250 g Torrified Wheat 36 2 3%
8,255 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 11.89 25%
35 g Goldings35 g Goldings Hops Leaf/Whole 4.5 Boil 60 min 10.41 21.9%
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 10.16 25%
45 g East Kent Goldings45 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 2.96 28.1%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
52 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Rob
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
170 7 16 160 130 55
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.5 L. Suggest reducing initial water volume to 45.4 L and adding 1.1 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 24.8
Mash volume with grains 30.2
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 30.9 L) 34.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.5 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 40 L) 44
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44 L) 40
Total: 59.2  
Equipment Profile Used: System Default
 
Notes

Treated 64 litres water with 52ml AMS and 2 campden tablets
Added 11g Calcium chloride flakes and 4g Calcium Sulphate.
Had planned to use Epsom salts (Mag Sulphate but didn't have any!)
Heated to 41 degrees removed 6L and doughed in.
Added the 6 litres when temp up to 55
Paused mash schedule at 63 degrees and stirred grist.
Mash ph 5.5 (5 top of strip, 6 on the bottom)
Pre boil Gravity 1.039
Approx 50L of wort after cooling
whirlpooled and filled 2 x fermenters with 22L, OG 1.042

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  • Last Updated: 2020-01-05 18:28 UTC