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Proper Job Clone

165 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Sunday February 23rd 2020
1.054
1.011
5.6%
62.4
6.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 100%
6 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Willamette20 g Willamette Hops Leaf/Whole 4.5 Boil 60 min 9.64 10.8%
15 g Chinook15 g Chinook Hops Leaf/Whole 13 Boil 60 min 20.89 8.1%
40 g Willamette40 g Willamette Hops Leaf/Whole 4.5 Boil 15 min 9.57 21.6%
20 g Chinook20 g Chinook Hops Leaf/Whole 13 Boil 15 min 13.82 10.8%
30 g Cascade30 g Cascade Hops Pellet 7 Hopback 0 min 4.57 16.2%
20 g Chinook20 g Chinook Hops Leaf/Whole 13 Hopback 0 min 10.8%
40 g Willamette40 g Willamette Hops Leaf/Whole 4.5 Hopback 0 min 3.91 21.6%
185 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28.97 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 73 °C 63.5 °C 60 min
Sparge 74 °C -- --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 5 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15
Mash volume with grains 19
Grain absorption losses -6
Remaining sparge water volume 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 22.8 L) 23
Hops absorption losses (hopback) -0.5
Estimated amount in fermentor 22.6
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Mash at 63.5 for 60 mins

whirlpool 30 mins no hops.

Cool wort to 17C pitch and maintain 48 hrs then raise to 20 to go to Fg1010

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  • Last Updated: 2021-05-26 21:51 UTC