Braumeister Wainwrights - Beer Recipe - Brewer's Friend

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Braumeister Wainwrights

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Rob
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Thursday January 16th 2020
1.044
1.011
4.4%
24.6
6.3
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 81.6%
230 g United Kingdom - Cara Malt230 g Cara Malt 35 17.5 4.7%
250 g United Kingdom - Golden Naked Oats250 g Golden Naked Oats 33 10 5.1%
200 g German - Carapils200 g Carapils 35 1.3 4.1%
220 g GB - United Kingdom Pale rye malt220 g United Kingdom Pale rye malt 37 2.6 4.5%
4,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Leaf/Whole 3.9 Boil 60 min 8.81 16.7%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.6 Boil 60 min 8.13 16.7%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Leaf/Whole 1.8 Boil 30 min 3.9 20.8%
25 g Styrian Goldings25 g Styrian Goldings Hops Leaf/Whole 3.3 Boil 5 min 1.86 20.8%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Leaf/Whole 3.9 Boil 5 min 1.32 12.5%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Leaf/Whole 1.8 Boil 5 min 0.61 12.5%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
34 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:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
331.4 16 16 478.4 591.9 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.6 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.7
Mash volume with grains 14.8
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 23 L) 25.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29.3 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 23 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 23
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Heat 37L water to 40°C
Remove 6L for sparge
Add malt
Mash Schedule
Heat to 55°C for protein rest
12 mins 64°C
40 mins 67°C
During mash it appeared to be "stuck" and really slow running, removed malt pipe and disturbed grain bed which helped a bit;-probably due to oat content
6mins 77°
Removed malt pipe and suspend over boil
Sparged with 6L at 77°C
Remove malt pipe and take gravity reading
After mash completed approx. 31 litres @ 1.043, 10.5 Brix
62 minute boil, after cooling 25 litres
Whirlpooled and left to settle for 20 mins
20 litres racked into fermenter, (5 litres trub)
Gravity 1.051 so liquored back with 2L of bottled water making 22 litres in fermeter @ 1.045
13.5g of rehydrated S-04 added

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  • Last Updated: 2020-12-02 18:05 UTC